I roll these super thin and use them as a low-carb substitute for sandwich wraps and taco’s. Because it’s coconut flour, they will have a slight coconut flavor. Adding in a spice (look in notes) mitigates this. Do not substitute anything for the coconut flour (ie: almond flour) as it will not work, trust me, I tried. They also will never get hard and crispy, so they can’t be used for chips. See my recipe for cheese chips for that.

ingredients:

4 tablespoons psyllium husk
1 cup fine coconut flour, no lumps
2 cup lukewarm water
2 tablespoon avocado oil
1/2 teaspoon baking soda
1/2 teaspoon salt – optional, but recommended.
1 teaspoon olive oil to rub/oil the non stick pan

directons:

Making the dough

In a medium mixing bowl, combine the psyllium husk and coconut flour – if lumps are in your flour use fork to smash them BEFORE measuring the flour, amount must be precise.

Add in the lukewarm water (about 100℉), avocado oil, baking soda, stir with a spatula, then use your hands to knead the dough. Add salt now if you want. I don’t add the salt in contact with baking soda to avoid deactivating the leaving agent.

Knead for 1 minute. The dough will be moist, but gets softer and slightly dryer as you knead. It should come together easily to form a dough. If after kneading it still sticks to your hand, add more husk, 1/2 teaspoon at a time, kneading for 30 seconds. Dough will still be moist, but shouldn’t stick to your hands. Set aside l0 minutes. The dough will now be soft, elastic, and hold well together; you’re ready to roll.

Prepare your pan for cooking by adding one teaspoon of avocado oil, or olive onto a piece of absorbent paper. Rub the surface of the pan to make sure it is slightly oiled. Don’t leave any drops of oil or the bread will fry. I heat the pan to medium high at this point because I want to start cooking as soon as I get one ready, you can wait if you like. Once you get the dough made and rolled out, the rest goes pretty quick.

Roll/shape the tortillas

For tortillas roll to 1/16″, if you want more of a flatbread, roll a little thicker 1/8″ to 3/8″. I use a measuring pin that has guides, which makes this process a breeze.

Cut the dough into 4 even pieces, roll each piece into a ball.

Place one of the dough balls on a sheet of parchment paper and flatten, cover with another piece of parchment paper and roll to achieve your desired thickness.

Remove, but do not discard the top layer of parchment paper. I use a 6.5″ saucepan lid as a cutter, it is the perfect size and has a lip. Use whatever you have handy to cut circles or whatever shape you’re going for. Once you’ve cut all your circles gather up the excess dough and add it to one of your other balls.

The dough should easily peel off the parchment, use a spatula to get it started, if needed.

Start cooking.

Place tortilla on the hot pan and cook for 2-3 minutes on each side, until golden brown. Continue rolling/cutting while tortillas cook.

Repeat the process until you have used all the dough.

Notes:

Substitutions and additions: Olive oil can be used in place of the avocado oil, but has a stronger flavor profile. Add 1/2 teaspoon of garlic powder, onion powder, chili powder, cumin, or any other seasoning of your choice.

Yield: I get 8 – 6.5″ tortillas rolled to a 1’16” thickness with this recipe, but I typically triple it and make 24, putting some in the freezer for a lazy day.

Storage: Store in the refrigerator to 5 – 7 days in an airtight container, or on a plate covered with plastic wrap.

Freezing: Tortillas can be kept it the freezer for three months, even longer if you have a food sealer, I put a piece of parchment between each when freezing for easy separation.

Reheating: Tortillas can be rewarmed in a skillet, or in the oven, heated to 300℉, for 1 to 2 minutes. I use the skillet method if tortillas are coming from the fridge, and the oven method if taken from the freezer.

Enjoy!!