KETO ALMOND FLOUR TORTILLAS

1. In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk and salt and spices if used.

2. Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.

3. When the dough comes together use your hands to form a ball. Divide the ball in 4 even pieces. Roll each pieces into a small ball.

4. Place the first ball of dough between two pieces of parchment paper.

5. Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don’t roll too thin or your wrap won’t be as soft when cooked. The thinner the crispier they become.

6. Gently peel off the top layer of parchment paper.

7. If you want to shape a circle tortilla use a saucepan lid, place on top of the rolled tortillas, use a knife to cut out the border. Remove the border with your fingers. If you don’t have a lid, simply cut out a rectangle or square.

8. On a non stick crepe Tefal pan (make sure your pan is a non stick one or the tortillas stick to the pan!), flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan.  Be careful, if the pan is too hot the tortilla tend to break.

9. Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla and flip over.

10. Cook for an extra 1-2 minute. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without breaking. I recommend you stop cooking them when the tortilla is still soft in the center.

11. Serve with filling of your choice or as a side bread to curry.

Storage

1. Store up to 4 days in the fridge. Place them on a plate covered with plastic wrap to avoid them to dry out. Rewarm 1-2 minutes in a hot pan.

2. Freeze as regular tortillas up to 2 months.