Low Carb Tortillas

Since transitioning to a Paleoish diet, I have been on the constant hunt to find the perfect, grain free tortilla recipe. All I wanted was an easy to make wrap that didn't require the use of a tortilla press, didn't taste like egg, and didn't fall apart while I ate my breakfast burrito. (I have very strong opinions about people calling crepes tortillas....you just can't do that!)

Sure, you can buy Paleo wraps, but usually you end up having to pay an arm, a leg, and your first born child for it....maybe not that last bit, but paying £8 for 8 wraps just feels criminal to me. A months worth of Netflix should not cost less than a 

weeks worth of tortillas.

Finally...finally I have found just that after stumbling across this recipe from Ketodietapp.

Other than being an all around amazing recipe, I also really appreciate how well these last. One of the more challenging aspects of choosing homemade foods over store bought is the fact that many things don't last beyond a few days without going soggy and sad - the cost of not eating preservative filled food I suppose. That being said, these tortillas stay perfectly fresh stored in an airtight container for up to a week, which is just about the length of time they would last anyways between Mike and I. 

These are a life saver to have on hand for when you want something that requires minimal effort. 

Ingredients

1 cup almond flour (100 grams)

3/4 cup ground flax seed (110 grams)

1/4 cup coconut flour (30 grams)

2 tablespoons whole psyllium husk

2 tablespoons ground chia seeds

1 teaspoon sea salt

1 cup (235 ml) lukewarm water

coconut oil for greasing

*Feel free to play around with adding different spices. On their own, these tortillas can taste a bit plain. Because there are so many foods we have to avoid because of Mike's gut issues, I threw in various different Italian herb seasonings that were both Low Fodmap/Nightshade free. Garlic and onion powder (1/2 teaspoons each) are a great addition

Method

1. In a medium sized bowl mix together all of your dry ingredients, including your herbs/spices if you choose to do any. It's recommended to use whole psyllium husk for more flexible wraps. The chia seeds took a bit of elbow grease with the pestle and mortar, but these wraps are so worth it. 

2. Add the water to your dry mix, and use your hands to mix it all together. You may needs to add a little bit more water if your dough is too dry and hard, but try not to add to much to the point that the dough is too sticky. 

3. Roll your dough out into a log shape, and let the dough rest on the counter of in the fridge for up to an hour. Once your dough has rested long enough, cut up the log into 6 equal pieces.

4. Take one piece of dough that your just divided, and place between two pieces of parchment paper and roll out with a rolling pin until completely flat like you see below. You can also use a silicone baking mat and rolling pin if you have one.

5. Take an 8in/20cm round lid or bowl and use that to cut the tortilla.

Do this with every piece of dough and the excess dough you collect from around the lids until you're done. 

6. Grease your skillet and set on medium heat. Once your pan is fully heated, place a tortilla flat in the pan and cook for about two minutes on each side. Don't cook for too long if you don't want to lose the flexibility of the tortillas. 

Remember to add a little more oil between tortillas. Repeat until you're done. 

What more could you ask of a wrap that is Paleo, vegan, and low carb?