Paleo tortillas
These tortillas are so versatile! We use them for everything from fish tacos, enchiladas, lettuce wraps and even breakfast burritos. They are easy to make ahead of time for a quick meal during the week. I have tried many recipes that fall short. Most paleo tortillas are more of a crepe with a predominant egg taste. These are the absolute best and most like a flour tortilla that I have found from my experience.
Ingredients:
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 tsp sea salt
- 4 Tbs light olive oil
- 6 Tbs warm water
Directions:
- Place the almond flour, tapioca flour and sea salt into a medium size mixing bowl. Whisk together until well combined.
- Add the light oil to the flour mixture and still until incorporated into the flour (will be chunky) Add the water to the bowl and stir until well combined. Transfer the dough to a cutting board or a flat surface and knead for about 1 minute. The dough should be moist but not sticky. If dough is too wet add a little more almond flour. If too dry, add a little more water (1/2 tsp at a time)
- Place a large skillet over medium-high heat. Separate the dough into 8 pieces, knead each piece with your hands for about 30 seconds, then roll each piece into a ball and place the balls back in the mixing bowl. Keep them covered with a dish towel when not using.
- Place a ball between 2 pieces of parchment paper and flatten using a rolling pin. Tortillas should be 8 inches in diameter.
- Place the tortilla into the hot skillet and cook until bubbly, about 30 seconds to 1 minute. Flip each tortilla over and cook the other side for another 30 seconds to 1 minute. Do not overcook them. You want them to be soft with small golden brown spots on the surface.
- Transfer the cooked tortilla into a warmer and continue pressing and cooking the remaining dough balls.
Find the original recipe here:
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