I’ve been following a low carb diet for a few months now and while I haven’t really missed bread all that much, I was missing my tortillas! I found this recipe which works really well. It’s got a different taste and texture but holds together really well, and also works pretty well as a pizza base. However, don’t try using it in tortilla pie or enchiladas etc… It kind of disintegrates during cooking!
Coconut flour tortillas
1/2 cup coconut flour
2 tablespoons psyllium husk
1/4 teaspoon salt
1/4 cup butter or coconut oil, softened
1 cup boiling water or stock
1/2 teaspoon Mexican spices, optional
in a medium sized bowl, stir together the coconut flour, psyllium husk, salt and spices. Add the butter or coconut oil. Stir and gradually add the boiling water – it will melt the butter. Combine until smooth. Divide dough into quarters and place one piece between 2 sheets of greased baking paper. Use a rolling pin to roll out to a thin circle shape. You can then cook these In a couple of different ways. My favourite is to cook it on a sandwich press. This flattens it out nicely and cooks evenly on both sides. You could also use a frying pan. I find this leaves you with a slightly thicker tortilla. Either way works well for me…
Keep tortillas in the freezer, as they don’t keep well. I find popping them under the sandwich press for about 30 seconds or so is enough to defrost them quickly and they cope well with being frozen.