Ingredients You Will Need
To make these delicious and soft keto tortillas you will only need three primary items that are likely already in your pantry or fridge. The simplicity of this list is what makes the recipe so accessible for everyone.
- 1 cup of Super Fine Blond Almond Flour
- 2 tablespoons of Psyllium Husk Powder (ensure it is the fine powder and not the whole husks)
- 1/2 cup of Warm Water (you might need a tiny bit more depending on the humidity)
- A pinch of Sea Salt (optional but highly recommended for flavor)
Step by Step Method
Follow these simple instructions to create the perfect wraps every time. Do not rush the process as the dough needs a moment to set properly.
Mixing the Dry Ingredients
Start by taking a large mixing bowl and adding your almond flour and psyllium husk powder. Use a whisk or a fork to stir them together very well. It is important to break up any clumps in the almond flour so the texture of your tortilla stays smooth. If you are using salt go ahead and mix it in now.
Adding the Water
Slowly pour the warm water into the bowl with the dry ingredients. Use a spatula or a sturdy spoon to stir the mixture. At first it might look a bit wet or sticky but do not worry. The psyllium husk powder acts like a sponge and will soak up the water very quickly to create a dough like consistency.
Kneading the Dough
Once the mixture starts to come together use your hands to knead it for about one minute. You want the dough to be firm and flexible. If it feels way too sticky you can add a tiny bit more almond flour. If it feels too dry and crumbly add a teaspoon of water at a time until it holds together. Let the dough rest for about five or ten minutes. This resting time is vital because it allows the fiber to fully hydrate.
Dividing the Portions
Divide your ball of dough into four or five equal pieces. Roll each piece into a smooth ball between your palms. This ensures that when you flatten them the edges stay relatively smooth.
Rolling Out the Tortillas
Place one ball of dough between two large sheets of parchment paper. This is a very important step because the dough is grain free and will stick to your rolling pin or counter if you do not use paper. Use a rolling pin to gently flatten the ball into a thin circle. Try to get it as thin as possible without it tearing. If you want perfectly round edges you can use a bowl or a lid to cut out a perfect circle from the rolled dough.
Cooking the Wraps
Heat a nonstick skillet or a cast iron pan over medium heat. You do not usually need oil but you can add a tiny bit of avocado oil if you are worried about sticking. Carefully peel the top layer of parchment paper off then flip the tortilla onto your hand to remove the bottom layer. Place the tortilla in the hot pan.
