– 1 cup Almond Flour – 3 tbsp Whole Psyllium Husk – ¼ tsp salt – ½ tbsp Olive Oil – ½ cup water
Mix Dry Ingredients
In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
Add Wet Ingredients
Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.
Form a ball
When the dough comes together use your hands to form a ball. Divide the ball in 4 even pieces. Roll each piece into a small ball.
Put ball in Paper
Place the first ball of dough between two pieces of parchment paper.
Roll the Ball
Slightly press the ball with your hand and roll the dough with a rolling pin. Don't roll too thin or your wrap won't be as soft when cooked.
Peel the Paper
Gently peel off the top layer of parchment paper. Make sure the dough is rolled to a uniform thickness.
Form a Disc
If you want to shape a circle tortilla, use a saucepan lid, place it on top of the rolled tortillas, use a knife to cut it out the border.
Bake in Pan
On a non-stick crepe pan, flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan.
Cook and Flip
Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla, and flip over.
Serve with the filling of your choice or as a side bread to a curry.
NET CARBS FAT PROTEIN
Serving: 1 Tortilla Makes: 4 Tortillas
Prep: 10 Minutes Cook: 5 Minutes