5 Ingredient Almond Flour Tortillas Recipes

KETO TORTILLAS

Steps:

• Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
• Then knead the dough with your hands until it's soft and smooth, about 30-45 seconds. You could also process the dough in a food processor if you wish.You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
• Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
• Lightly oil the middle of 2 sheets of parchment paper (or wax paper). Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don't roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
• I used a springform to make the tortillas round, but you can also use a bowl (see step-by-step photos in the post).
• Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
• Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process. Enjoy!

5 INGREDIENT ALMOND FLOUR TORTILLAS

Steps:

• Preheat oven to broil and line a baking sheet with parchment or a silpat liner.
• In a bowl, whisk together almond flour, arrowroot powder, and salt until combined. Add almond milk and avocado oil and whisk until a thick batter forms.
• Evenly spoon the mixture into the baking sheet into 8 mounds and use the back of a spoon to form circles about 1/8 inch thick.
• Broil for 1-2 minutes, until they are just brown on the top, making sure to watch the entire time. The tortillas can very quickly go from brown to burned.
• Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.
• Preheat oven to 350 degrees Fand line a baking sheet with parchment or a silpat liner.
• In a bowl, whisk together almond flour, arrowroot powder, and salt until combined. Add almond milk and avocado oil and whisk until a thick batter forms.
• Evenly spoon the mixture into the baking sheet into 8 mounds and use the back of a spoon to form circles about 1/8 inch thick.
• Bake for 6 minutes - the tortillas will be just barely brown on top. Any longer and the tortillas will dry out and crack when folded.
• Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.
• Heat a cast iron skillet over medium/low heat and drizzle (very) lightly with olive oil.
• Pour 1/8 of batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.