Teriffic Tortillas
Cooking Steps
From our friend Malika at http://www.fitrichwoman.com/!
Method
1. Whisk dry ingredients and seasonings (if you are using this option)
2. Stir the oil into the water, add if dry mixture and check consistency; you want the dough moist but not sticky
3. Knead it a bit to blend it together and prepare it to roll into a ball (you may have to add a bit more flour or water; play with it until you find the right consistency)
4. Roll into a ball about the size of a lime (about 1.5-2 inches diameter, I used an ice cream scooper) and roll it around in your hands until it’s in a non-sticky form
5. Place between two 1 ft pieces or parchment paper and roll out into a flat circle about 1/8th inch thick. The edges will be uneven unless you use a large circular cookie cutter like I did with these. The dough should be about 5-6” inches across. A tortilla press is handy here.
6. Put a ts or so of oil before each tortilla in a small shallow frying pan or crepe pan (I used a basting brush) and cook for 30-40 seconds on eat side
7. Make sure each side is nicely browned and cooked fully; it will bubble up a little and look a bit dry and golden browned like a regular conventional tortilla.
Serves 5
5 minutes.
This is a Non-Dairy > Super Bowl Party Recipe
Ingredients
- 1 cup Almond Meal/Flour
- 1 cup tapioca flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon Himalayan salt
- ¾ cup water
- 3 tablespoons Coconut Oil
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12 Responses to “Teriffic Tortillas”
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You just made my husband’s day! He’s been missing tortillas and these sound awesome!
These are delicious! I did have to add extra tapioca flour…but my husband thought they were delicious! Cant wait to make them again!
Ok I made these, we covered it with browned up some ground turkey with rotel (its a tomatoe with onion and green chile mixture) and a little cheese and salsa.. so delicious and hit the mexican fix so well!
idk what i did wrong but i just cant get this recipe to work for me. the dough is still sticking to everything and i added extra flour.
For plante.. the dough is still sticky. I do add some extra tapioca flour in the mix. i also put tapioca flour on my hands and roll the balls of dough and let them set for a few minutes. I will pat them out a bit and put them on the skillet..and using my fingers squash them out a bit more. after they cook on that side, i flip them and use my spatuala to make them a little thinner. they are more like gordito tortillas. as they are no bigger then six-eight inches, we pile the meat or egg or veggies on top of it and eat with a fork. very much worth the time and effort.
“Ingestion of small amounts of cream of tartar may cause mild to moderate nausea. Toxicity (stomach cramping, dizziness, difficulty breathing) may occur if larger amounts are ingested or inhaled.” I doubt that this ingredient is necessary, so I would recommend leaving it out. I have also heard that it can cause heart damage.
Thoughts?
mfahlsing, Cream of tarter is in almost every cookie/pastry you have eaten prior to Paleo.
Anyone know the nutrition on these? i.e. calories, fat, carbs, per shell?
These are the best! So versatile and they are mildly flavored so they taste like what you put in them.
OMG! these are sooo good! thanks so much!
LOVE, LOVE, LOVE these!!! I did cut the water back by 1/4c. Melted the oil for 30 seconds and also added 1/4 tsp xanthum gum. Mixed in the food processor using the dough setting. Not sticky at all. They folded up nicely for soft flour tortillas. I am soooo happy to have tortillas in my life again!!! Thank you!!!
Trying these for the first time today. Making carnitas. Hope they are as yummy as everyone says.