Description
Here is a Coconut Flour Tortilla recipe that is soft, delicious, and so easy to make. Besides being paleo they are keto, and nut-free making them suitable for many different dietary restrictions.
Ingredients
- ½ cup coconut flour (sifted)
- 1 ½ tbsp psyllium husk powder (sifted)
- ½ tsp baking powder
- 1 tbsp extra virgin olive oil
- 1 cup lukewarm water
- ¼ tsp salt
- ¼ tsp garlic powder (optional)
- ¼ tsp onion powder (optional)
- ¼ tsp cumin (optional)
Instructions
- Gather all your ingredients.
- In a large mixing bowl, sift the coconut flour making sure to get all the lumps out. Now add the psyllium husk powder and sift into the same bowl.
- Add the spices and baking powder, and stir together.
- Pour in the olive oil and the lukewarm water. Stir again making sure the ingredients are well combined.
- Form the dough into a ball, and let sit for 10-15 minutes. This step is necessary in order to let the coconut flour and psyllium husk powder absorb the liquid.
- After the dough has rested, cut it into 4 equal sized pieces. Roll each piece into a small round ball and set them aside.
- Lay a piece of parchment paper on the counter and place one of the balls in the middle and cover it with another piece of parchment paper. Press the ball down with the palm of your hand. Use a rolling pin to finish rolling out the dough. You want it to be at least 6-inches in diameter, I try to make mine a little bigger than 6 inches.
- Carefully peel back the top piece of parchment paper. Press the 6-inch cutter, or lid directly into the center of the dough.
- Very gently pick up the tortilla and move it to another piece of parchment paper while you make the others. Repeat these steps with the other tortillas. Take the excess dough and put it aside, be sure to save it because you will need it for the last 2.
- At this point you should have 4 tortillas. Gather all excess dough, roll into a ball and make the 5th and 6th keto tortillas.
- Heat a non-stick pan on the stove to medium-high heat. Add just a small amount of avocado oil to the pan.
- Once the pan is hot, add the coconut tortilla to the pan. Cook the tortilla for about 1-2 minutes until it starts to brown. It may start to puff up, don’t worry it will go back down again. Gently flip it over and cook for another minute or two.
- Transfer to a cooling rack or plate. Repeat until all the low carb tortillas are cooked.
- Let sit for 10-15 minutes after mixing to let the coconut flour soak up the liquid.
Notes
3.3 NET CARBS PER TORTILLA
Be sure to use lukewarm water, it will activate the psyllium husk powder correctly.
Roll out each dough ball 6-7 inches.
Use either a large round cookie cutter, lid, or even a large bowl.
To roll the dough out, use a rolling pin, wine bottle or large drinking glass.
Prepare all the tortillas first, then cook them.
It’s ok if they puff up while cooking, they will deflate again.
Let cool on a wire cooling rack if possible.
To Reheat in Microwave: Place in the microwave for 15-30 seconds.
To Reheat on the Stove: Place the tortilla in a nonstick pan, and heat for a minute or two.
To Freeze: Place the coconut tortillas in either a large Ziploc bag or wrap in plastic wrap then foil. Be sure to place parchment paper in between each tortilla.
To Thaw: Place them in the fridge or on the counter to thaw, patting them with paper towels if there is any moisture.
- Prep Time: 30 minutes
- Cook Time: 2-3 minutes per tortilla
- Category: Side Dishes
- Method: Frying
- Cuisine: Mexican