1/4cupchia mealReplace 2 tablespoons worth with 1T psyllium powder for an extra bendy version. Or use 2T to replace chia entirely.
1/4cupalmond flourOR raw sunflower seed flour, or raw pumpkin seed flour (I make my own by whirring raw almonds or seeds in my spice grinder). I have also used teff here.
1/4cuptapioca flourOR replace with additional almond flour for KETO version
1/4cupteff flourOR for PALEO/KETO sub a seed or nut flour of choice, see notes in above post
In a large pyrex measuring cup, blend the wet ingredients until well incorporated and gelled (the warm water melts the oils).
Sprinkle the dry ingredients over the top, in the order listed.
Whisk gently before fully incorporating with the wet. I use my hands to pull the dough together and knead it a few times to pull it all together. The dough should be soft, pliable, and easy to handle, ultra soft but not sticky.
Divide the dough into 4 balls, and preheat a cast iron pan over medium-high heat.
Using a non-stick baking mat or two pieces of waxed paper or plastic wrap, place one ball on a hard surface. Cover with a piece of waxed paper. Roll out to about 6-7 inches (double the dough if you want larger tortillas). If the edges are tattered, gently smoosh and mold the edges with your finger tips. I have since purchased a tortilla press and LOVE it! Makes my job SO much easier!!
Using whichever material you rolled out on, carefully lift the whole tortilla and invert atop the preheated pan. Carefully remove the material to roll out your next tortilla. Flip at about 30 seconds when there are a couple brown spots (time will vary based on stove temperature and pan used), and cook for another 15 seconds or so. You do not want to overcook these, they will lose their pliability! Err on the side of less time!
Cool and store in an airtight location, in the freezer for prolonged use if you need it! We have stored them in the fridge for 10 days with no issues (refreshed with a warm pan and a touch of oil to restore the bendy property).
Notes
Nutritional fact are for gluten free version. A keto option using just coconut and almond flours =A paleo option using tapioca, almond, and coconut flours =