Soft and foldable almond flour tortillas recipe are not only easy to make, but a gluten-free, low carb, and keto way to enjoy wraps, tacos, and more! Learn how to make almond tortillas with only 4 simple ingredients!
In a large mixing bowl, stir together the almond flour, psyllium, salt, and baking powder.
1 cup blanched almond flour, 3 tablespoons psyllium husk powder, ½ teaspoon salt, ¼ teaspoon baking powder
Make a well in the middle and pour in eggs and warm water. Mix together, in the well, then gradually incorporate with the dry ingredients. Cover with plastic wrap and let rest for 10 minutes.
2 large eggs, 3 tablespoons hot water
Pat the dough into a thick disc. Use a sharp knife to divide into 6 equal wedges and then shape each section into smooth equal balls. Cover with plastic wrap while rolling each ball.
Place a ball between pieces of parchment paper. Use a rolling pin to flatten into a 6-inch diameter circle, rotating quarter turns as you roll. For perfectly round circles, place a 6-inch lid on top of the parchment and press down. Use the imprinted lines to scrape away excess dough with a knife. I set aside the excess dough under the plastic wrap and was able to make 2 additional tortillas. Alternatively, just roll out and leave natural edges. Take off one sheet of parchment, leaving the rolled tortilla still adhered to one side.
Heat a non-stick pan over medium heat until hot. If the pan's surface is truly non-stick, you will not need any oil to grease the surface. Otherwise, drizzle a tiny bit of preferred oil and wipe up excess with a dry paper towel.
Flip the tortilla onto the hot pan, so the parchment paper is facing up. Gently and slowly peel away the paper all around the edges until it releases. If there are any creases, use your finger to smooth the dough. Where creases remain will cause the tortillas to crack while folding or rolling.
Cook about 30 seconds per side, being careful to not overcook so they stay soft. Cool on a wire rack while the other balls are rolled and cooked.
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Notes
How to Store and Reheat
After they are completely cooled, stack between pieces of parchment or paper towels. Transfer to an airtight container or ziplock bag.Place in the fridge up 3-4 days, or in the freezer up to 3 months. When ready to enjoy, briefly microwave those stored in the refrigerator for 10 seconds or rewarm in a dry, hot skillet.For frozen tortillas, thaw at room temperature or microwave at 50% power for 45-60 seconds.
Expert Tips
Don't force off the top layer of parchment paper when transferring to the hot skillet. It will gradually release as it cooks.
If sticking to the paper, use a sharp knife or spatula to loosen the edges from the paper.
Be sure to press away any creases as it cooks so the almond flour wraps don't crack as they bend.
If you prefer to roll out all the dough before cooking, stack between pieces of parchment.