Low-Carb Tortillas with Almond Flour and Psyllium Husk
Low-Carb Tortillas
Servings: 4 large tortillas
Ingredients
- 1 cup+ ½ cup almond flour 16 tablespoons almond flour
- 2 ½ tablespoons masa harina
- 3 tablespoons whole psyllium husks soaked separately
- ½ teaspoon baking powder optional
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 ½ cups hot water boiling, for soaking psyllium husks
- Additional hot water if needed to adjust the dough consistency
Instructions
Soak the psyllium husks:
- In a small bowl, combine 3 tablespoons of psyllium husks with 1 ½ cups hot water. Stir and let it sit for 2-3 minutes until it thickens into a gel-like consistency.
Mix the dry ingredients:
- In a large mixing bowl, combine 16 tablespoons almond flour, 2 ½ tablespoons masa harina, baking powder, and salt.
Combine wet and dry ingredients:
- Add the soaked psyllium husks and 2 tablespoons of olive oil to the dry ingredients and mix to form a dough. If the dough feels too dry, gradually add small amounts of hot water until it becomes pliable but not sticky.
Rest the dough:
- Let the dough rest for 5-10 minutes to fully hydrate.
Divide and press the tortillas:
- Divide the dough into 4 equal portions. Use your cast iron tortilla press (lined with parchment or plastic wrap) to flatten the dough into large, thick 12-inch tortillas.
Cook the tortillas:
- Heat a skillet (preferably cast iron) over medium heat. Cook each tortilla for 1-2 minutes per side, until golden brown spots appear.
Serve or store:
- Keep the tortillas warm under a towel, or store them for later as per the storage instructions mentioned earlier.