Ingredients

The following ingredients have 6 Servings
  • ½ cup/ 60g coconut flour
  • 2 tbsp/ 10g whole psyllium husk (or 1 tbsp psyllium husk powder)
  • ½ tsp baking powder
  • ⅔ cup / 160 ml warm water
  • 1 tbsp extra virgin olive oil
  • 1 large egg white (or 1 large egg)
  • salt ( to taste)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp cumin powder
  • more olive oil (for frying)

Instruction

  • Mix the dry ingredients in a bowl - sifted coconut flour, whole psyllium husk, baking powder, spices and salt.
  • Add the olive oil and egg white and combine, then add the warm water and stir together with a fork.
  • Knead the dough with your hands for a couple of minutes. Then form a dough ball and let it rest for 10 minutes. This gives the coconut flour and psyllium time to absorb the liquid.
  • Cut the ball into 4 pieces and roll small balls. Place a ball between 2 sheets of parchment paper and flatten with your hands. Then, roll out thinly using a rolling pin.
  • Remove the top parchment. Take a saucepan lid with circa 15 cm diameter and cut out a circular shape. Remove the cutoffs on the edges.
  • Heat olive oil in a frying pan over medium heat. Fry each tortilla for circa 45 seconds on both sides or until golden and slightly mottled.
  • Repeat until all dough is used up, using the cutoffs to make the 5th and 6th tortilla. My dough yielded 6 tortillas.