I didn’t realize how easy it was to make homemade tortillas until I stumbled across this recipe. These tortillas are gluten-free, dairy-free, and paleo, but you can easily substitute in regular flour/milk if you want a more traditional tortilla. I made mine even thinner than the original and they still held up well when I used them in my chicken enchilada recipe. They are also super quick to whip up.
- 2 eggs
- 1 cup of full fat coconut milk (or you can use unsweetened almond milk or milk if you aren’t trying to avoid dairy)
- 1 tbsp of olive oil
- 3/4 cup of arrowroot flour
- 3 tbsp of coconut flour
- Some sort of oil or butter for greasing the pan so the tortillas don’t stick
- In a mixing bowl, whisk together the eggs, coconut milk, olive oil.
- Whisk in the arrowroot flour and coconut flour until the flours are fully mixed in and there are few to no lumps.
- Heat a greased frying pan (I used a 10 inch pan) on medium to medium-low heat.
- Pour 1/3 cup of batter into center of pan and swirl the pan to spread the batter out. My tortillas were about 6 inches in diameter and about 1/8 inch thick(similar to a regular tortilla)
- Cook for 2-3 minutes until tortilla is lightly browned on the bottom.
- Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned.
- Place tortillas on a paper towel-lined plate and use immediately or store in an airtight bag for up to a week.
Serving size: 1 tortilla, Servings: 4-6
estimated by http://caloriecount.about.com/