Description
Soft, flexible, gluten-free and low-carb, these almond flour tortillas are easy to make and perfect for wraps, tacos, and healthy meals.
Ingredients
¾ cup + 1 Tbsp (96 g) almond flour
2 Tbsp (18 g) coconut flour
1 Tbsp (10 g) psyllium husk powder
½ tsp baking powder
1/4–1/2 tsp salt
1 Tbsp olive oil
½ cup (120 g) warm water
Instructions
1. Add almond flour, coconut flour, psyllium husk powder, baking powder, and salt to a bowl. Stir to combine.
2. Add warm water and olive oil. Mix until dough forms.
3. Knead the dough for 30–45 seconds until soft and smooth.
4. Divide the dough into 4–6 balls depending on your desired tortilla size.
5. Roll each dough ball between oiled parchment sheets until about 6 inches wide.
6. Heat a lightly oiled skillet over medium heat.
7. Flip the tortilla onto the pan and peel off the paper. Cook for 2–3 minutes.
8. Flip and cook the other side for 1–2 minutes. Repeat for remaining dough.
9. Keep cooked tortillas covered with a towel to stay soft.
10. Serve warm or store in the fridge for up to 4 days.
Notes
You can prepare the dough a day ahead and refrigerate it.
Use blanched almond flour for the best texture.
If using whole psyllium husk, double the quantity or grind into powder.
Avoid overcooking to keep tortillas soft and flexible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American, Mexican