Coconut Tortilla Breads
3-Ingredients - easy to make, perfect for curries, soups, or dals.
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Frying pan - non stick
- Spatula
Ingredients
- 170 g Coconut flour
- 30 g Psyllium husk
- 4 g Pink salt (to taste)
- 710 ml Water - filtered
Method
- Assemble all ingredients
- In a small mixing bowl, add the coconut flour, psyllium husk, and salt, breaking up any lumps in the coconut flour.
- Add the water to the bowl, stirring until combined. Let stand for 5 minutes to thicken and then shape the dough into a ball (it will feel moist & springy).
- Cut the dough into 12 equal pieces. Shape each piece of dough into a ball.
- Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.
- It is essential to use a nonstick skillet. Place the skillet over medium-high heat and heat until it is hot.
- Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
- Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
Nutrition Facts
Serving: 75gCalories: 69kcalCarbohydrates: 10gProtein: 2gFat: 2gSodium: 162mgPotassium: 0.03mgFiber: 7gSugar: 1gCalcium: 9mgCopper: 0.01mgIron: 0.4mgMagnesium: 1mgZinc: 0.01mg
