Almond Flour Tortilla Recipe
Why buy tortilla when you can make your own with this quick almond flour tortilla recipe. They're naturally vegan and gluten & dairy free. Use these grain-free tortillas for everything from burritos to sandwiches.
Servings: 4 tortillas
Calories: 169kcal
Ingredients
- 100 grams almond flour about 1 cup
- 15 grams whole psyllium husks about 3 Tablespoons
- ½ teaspoon salt
- 1 ½ teaspoons olive oil
- ½ cup water warmed to 80F
Instructions
- Heat a medium pan to medium heat.
- In a medium bowl, add almond flour, whole psyllium husks and salt. Stir until combined.
- Add the olive oil and water to the bowl and stir using a sturdy spoon.
- Stir for one minute until mixture forms a ball that holds its shape.
- Place dough on a piece of parchment paper.
- Top with another piece and roll out to a 6-7 inch circle, turning the parchment as you roll to make a circle shape.
- Repeat with remaining dough for 4 tortillas total.
- Lightly spray the pan with cooking spray.
- Place one rolled tortilla in the pan and cook for 1-2 minutes on each side.
- Repeat until all tortillas are cooked.
- Serve warm or at room temperature.
Notes
- Measure by weight where weight is given.
- Use room temperature water.
- Heat the pan when you start the recipe as it comes together quickly.
- Rotate the parchment paper as you roll the tortillas to get a circle shape.
- Tortillas will last for up to 2 days in an airtight container at room temperature. For longer storage, place pieces of wax paper in between each tortilla and freeze for up to 1 month.
- Defrost in the microwave for 30 seconds and enjoy.
- Recipe can be doubled for 8 tortillas.
