Coconut Flour Tortillas

 




















The dough for the tortillas is really easy to make. It does take a little bit of time for the coconut flour and psyllium husk to absorb the wet ingredients so the dough is a little moist at first, I like to rest the dough in the bowl for 10 minutes to let the psyllium husk absorb the moisture and create an elastic, soft dough. The dough feels wet to touch but should not be really sticky on your fingers. 

The easiest way to roll out the dough is to use 2 pieces of baking paper. Place the dough between the two pieces of baking paper and roll it out. The thicker and smaller the dough, the easier it is to handle. To shape the flatbread, place a plate on top of the rolled-out dough and cut around the edges.

The tortillas are delicious served with my Slow Cooked Shredded Beef recipe.

Ingredients

1/2 cup coconut flour
2 tablespoons psyllium husk
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon coconut oil
1 cup warm water 

Method 
1. Preheat oven to 180℃ and line 2 baking trays with baking paper. 

2. In a bowl combine dry ingredients (coconut four, psyllium husk, baking powder and salt).

3. Add the coconut oil and warm water to the dry ingredients, stir it well. Leave the mixture to sit for 5 minutes. 

4. Knead the dough for 1 minute - the dough should be moist and get softer and dryer as you knead. If the dough is too sticky add more husk (1/2 teaspoon at a time). It should come together as a soft elastic dough. Leave the dough to sit for 10 minutes. 

5. Cut the dough into 4 even pieces. Roll each piece into a ball. Place one of the balls between two pieces of baking paper and press the ball with your hand to flatten it slightly. Use a rolling pin to roll it out as thinly as you like. The thicker and smaller the dough, the easier it is to handle.

6. Use a plate to cut around the edges to get an even shape. Keep the excess dough to make an extra tortilla at the end.

7. Unpeel the top layer of baking paper and transfer tortilla onto the lined baking tray. Carefully peel off the bottom layer (which will now be the top layer) once placed on the tray. 

8. Repeat the roll and cut steps (5, 6 & 7) for all the remaining tortillas (5 in total). 

9. Place the trays in the oven and bake for 10-15 mins, turning the tortillas halfway through. 

10. Heat a non-stick pan over medium-high heat. Add a small amount of coconut oil and use a paper towel to rub the surface of the pan to get rid of any excess oil. Add 1 tortilla to the pan at a time. Cook on each side for 2-3 minutes, until slightly browned. 

11. Eat straight away or store in a container in the fridge for 4-5 days. 

Enjoy xx 

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