Looking for quick and easy keto friendly tortilla recipe, this is for you
Ingredients
1 cup
Almond flour
1 tbsp
Xanthan gum
1/2 tsp
Baking powder
1 large
Egg
1 tbsp
Water
1 pinch
Salt
((or season to your liking)))
Instructions
Blend all of the ingredients together in a food processor until a dough-like ball forms.
Remove the dough, cover it in plastic wrap and knead it with your hands for a minute; set aside to rest for about 15 minutes (don't skip these steps as this is what gives the tortillas their bendability).
Unwrap the dough and separate it into four equal small balls of dough. Place each ball of dough in between two pieces of parchment paper and flatten it with your hand. Use a rolling pin to roll the dough out until it's about 6 inches wide (place a 6 inch wide bowl over the top to test and see if it's large enough).
Remove the top piece of parchment paper and gently place the bowl over top of the dough but DO NOT push it down, instead use a knife to trace around the edges of the bowl; remove and save the extra dough for later.
Repeat for the rest of the dough balls and use your extra scraps of dough to make a 5th tortilla.
Preheat a non-stick skillet to medium-high. Once it's hot, place each tortilla in the skillet and cook until the color of the dough changes from a yellowish hue to an off-white (this should only take about 30 seconds).
Flip and cook for an additional 5 more seconds on the other side (NO MORE than 5 seconds or the tortillas start to become dry and less pliable). Repeat steps for the rest of the tortillas.
