Almond Flour Tortillas

4.96 from 21 votes

Almond flour tortillas are a great low-carb alternative to regular tortillas. These homemade almond flour tortillas are tender, pliable, soft, and will not break when you roll them. They are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Prep Time10

Cook Time10

Total Time20

Servings: tortillas

Calories: 131kcal

Equipment

Ingredients

1 cup almond flour , finely ground*
2 Tbsp. psyllium husks , whole
1 Tbsp. olive oil
1/4 tsp. baking powder
1/2 cup warm water
salt , to taste

US Customary - Metric

Instructions

Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water - it takes about a minute or two - the dough will get drier and easy to work with.
Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn't stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5g psyllium at a time. If it's too dry, add 1 tsp./5 ml water at a time.
Roll out the dough. When you're ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. If this is your first time making low-carb tortillas, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the tortilla, the easier it is to handle. However, a great texture tortilla comes from about a 1⁄16-in/1.6-mm thickness.
Shape the dough (optional). As the tortilla goes from disk to roundish shape, you may want to use a varied technique to form it into a clean circle. I usually use a bowl or a lid to make a round shape and cut out a perfectly round tortilla. Keep the outside dough to reform a ball and roll out 1-2 more tortillas - that is how I make 1-2 extra tortillas from the 4 balls above.
Cook the tortillas. Preheat a well-seasoned cast iron (or non-stick) griddle/skillet over medium-high heat. Add 1 tsp./5 ml olive oil and rub the surface of the skillet with a piece of an absorbent paper towel to get rid of any excess oil. Flip over the tortilla on the hot skillet and peel off carefully the second piece of parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
Repeat the rolling and cooking for the next 4 tortillas. Make sure you rub the oiled absorbent paper onto the skillet each time you remove a tortilla, so the tortillas don't stick to the skillet.
Store. Leftover tortillas keep well in an airtight container in the refrigerator for 4-5 days. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so the tortillas don't stick together as they freeze) for up to 1 month.

Notes

*The finer the almond flour, the softer the almond flour tortillas will be.

**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition