Paleo Tortillas

Yields: 10-12 tortillas

Supplies needed:

  • cast iron skillet

  • 2 pieces of parchment paper, cut into 7"- 8" squares

  • quart-sized zip-lock bag with zipper cut off

  • tortilla press or glass pie dish/casserole dish

Ingredients:

  • 1½ cups tapioca flour

  • ¾ cup almond flour

  • ½ teaspoon salt

  • ¼ cup oil (I use refined [flavorless] coconut oil, melted, or olive oil)

    • 3 Tablespoons pumpkin puree

  • 3-4 Tablespoons warm water

    1. Preheat skillet on stove top at medium heat. (I use two skillets to speed up the process.)

    2. In a medium bowl, mix together the tapioca flour, almond flour, and salt.

    3. Add oil, pumpkin, and 3 tablespoons of warm water, mixing thoroughly. The mixture will be crumbly.

    4. Knead the dough by hand until pliable and smooth. If the dough is too sticky, add more tapioca flour; if it is too dry, sprinkle with water.

    5. Form dough into golf ball sized balls, and place on parchment paper on the tortilla press or counter top.

    6. Place plastic bag over dough and press flat with tortilla press or pie dish. You may need to lift and reposition the plastic bag to prevent sticking, and you may need to press down firmly several times until the tortilla reaches the desired size and thickness.

    7. Remove the plastic bag, but leave the dough attached to the parchment paper, which acts as the vehicle to transfer your tortilla to the skillet without tearing.

    8. Place the tortilla face down on the skillet, allowing it to set for about 15 seconds before removing the parchment with tongs. I like to press the parchment paper down near the edges of the tortilla to ensure that the tortilla is cooking evenly before lifting the paper up.

    9. Once bubbles begin to form, flip the tortilla over. Once both sides are speckled with brown spots, remove the tortilla and place it in a tortilla warmer or wrap in a towel to keep warm.