Low Carb Tortillas
Low-carb and very simple tortillas
Yield: 4
Materials
- 3/4 cup almond flour
- 3 Tbsp psyllium husk powder
- 1 Tbsp olive oil
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup room temperature water
- spices optional (garlic, rosemary, smoked paprika)
Instructions
- Mix all dry ingredients in a small bowl, making sure there are no clumps.
- Add the wet ingredients and mix until well combined. The batter will be semi-sticky.
- Let it sit for 5 minutes so the psyllium husk can absorb the water and start to do it's work.
- Divide the batter into 4 portions and roll each into a ball.
- One at a time, flatten the ball and place between two sheets of parchment paper. Using your hands, or a rolling pin, roll to desired thickness. These can get pretty thin without falling apart, much like the thickness of a normal tortilla.
- Peel off the top layer of parchment paper. Take the tortilla, attached to the parchment paper, and flip it into a non-stick pan, over medium heat. After flipping, carefully peel the parchment paper off of the tortilla.
- Cook for 3-5 minutes on each side, flipping carefully with a spatula or tongs with a rubber edge. Repeat for each tortilla.
- Serve immediately or store in a plastic baggie in the refrigerator.
Notes
Attempting this without parchment paper is at your own risk! The batter is fairly sticky and will not roll or flatten easily. However, if you do attempt it, I would suggest coating your hands in a bit of oil to ease the stickiness.
I used a non-stick pan so I did not need to use any oil in the pan. However, if you are not using non-stick, coat the pan just SLIGHTLY with a bit of oil so they don’t stick. But too much oil will fry them which you don’t want because then they will be much less pliable and they will break when you try to fold them.
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