Paleo Tortillas (from Make It Paleo 2)
These tortillas take a little patience and finesse, but they are a great grain-free version of the flour tortillas you may be used to. They hold up great, and don't break when you wrap them around your favorite foods. Try them with our Fish Tacos or Lamb Gyros!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium-sized mixing bowl, blend the eggs with the coconut milk with an electric hand mixer until frothy. Add the coconut flour and blend again until combined. Add the arrowroot starch, salt, and pepper and blend again until the batter is completely smooth.
- Heat 2 tsp of the ghee in a 9 1/2-inch stainless-steel skillet over medium heat. Swirl the skillet so that the ghee coats the bottom evenly. If the ghee starts to smoke, turn the temperature down to just below medium. The skillet should be hot enough to cook the tortillas, but not so hot that you can’t get the batter to coat the bottom of the skillet in a thin, even layer.
- Beat the batter once more before frying to ensure that it is freshly blended. Using a measuring cup, scoop a scant 1/4 cup of batter. Lift the skillet from the burner slightly and tilt it toward the cup of batter in your opposite hand. Pour the batter into the center of the skillet and carefully rotate the skillet with your wrist so that the batter covers the bottom of the skillet in a thin layer, like a crepe.
- Place the skillet back down on the burner and cook for 60 seconds, or until the edges start to lift and the bottom is lightly browned. Using a small spatula, carefully lift the edges all around the tortilla to make sure that nothing is sticking, slide the spatula under the tortilla, and flip. Cook the tortilla on the opposite side for 30–60 seconds, until lightly browned like a classic corn tortilla. Repeat until you have used all of the batter.
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