Paleo Tortillas
Author: Summer Williams www.SummersKitchen.com
Prep time:
Cook time:
Total time:
Serves: 6
- 1 cup almond flour
- 1 cup tapioca flour
- 1 cup spring water
- 1 tsp garlic powder
- 1 tsp sea salt
- *coconut oil, avocado oil, ghee butter, or tallow for pan or tortilla press.
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper.
- Place all ingredients in a medium size bowl and stir.
- The batter will be VERY thin. You have not made a mistake.
- Heat cast iron skillet over medium heat.
- Add coconut oil, avocado oil, ghee butter or tallow to skillet
- With a ¼ cup measuring cup, pour batter into your skillet.
- Cook for 1-2 minutes per side, just until it's getting a few brown spots.
- Your tortilla will be firm on the outside, but uncooked in the center.
- Transfer your tortillas to your parchment lined cookie sheet.
- Repeat until your batter is all used up.
- Bake tortillas at 350 degrees for up to 20 minutes.
- Remove from oven and cool slightly.
- ALTERNATIVE METHOD:
- Allow batter to thicken for 10 minutes.
- Using an electric tortilla press, wipe a little coconut oil, avocado oil, or ghee butter on heated surface where tortillas will be cooked.
- With an electric tortilla press, slowly pour ¼ cup batter into center of tortilla press.
- Press down until batter appears to stretch to inside edges of press.
- Cook each tortilla for 1 minute.
- Set aside to cool while you cook the rest of the tortillas.
- This takes much less effort and time.
Recipe by Summer's Kitchen at https://summerskitchen.com/paleo-tortillas/
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