2-INGREDIENT ALMOND FLOUR TORTILLAS {VEGAN, KETO, OIL-FREE}
Easy to make 2-ingredient almond flour tortillas! Tender & flexible, they are vegan, oil-free, keto, Paleo, & only 2.7 g net carbs each.
Provided by Camilla
Categories Grain-Free Vegan Pancakes, Waffles & Tortillas
Time 15m
Number Of Ingredients 4
Steps:
- In a small mixing bowl, whisk the almond flour, whole psyllium husks and (optional) salt, breaking up any lumps in the almond flour.
- Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel firm and moist, but not wet).
- Cut, or otherwise divide, the dough into 5 equal pieces. Shape each piece of dough into a ball.
- Place one dough ball between two large pieces of wax paper or parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.
- Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
- Cook the tortilla for 1 to 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
- The tortillas are delicious warm, room temperature, or cold.
Nutrition Facts : Calories 137 calories, Carbohydrate 6.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11.2 grams fat, Fiber 4.2 grams fiber, Protein 4.8 grams protein, SaturatedFat 0.8 grams saturated fat, ServingSize 1 tortilla, Sodium 2.6 milligrams sodium, Sugar 0.8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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