It’s always difficult to adapt carb-heavy recipes to be keto, paleo, or Atkins friendly. With tortillas in particular, I had trouble keeping the dough from tearing for many months. Eventually, I found the right combination of ingredients and preparation to make an even, flexible dough.
One of the reasons I like this recipe so much is the versatility it offers. I can make tortillas in any size, taco shells, and nachos with this dough without any alterations to the recipe. My current favorite thing to do is to make little hard bowls in a muffin pan and serve them laden with guacamole and salsa.
No matter what you use the dough for, it’s perfect for any gathering where you expect to have guests with dietary restrictions.
INGREDIENTS LIST (for 20 medium tortillas)
2 cups almond flour (200 g / 7 oz)
1/2 cup coconut flour (60g / 8 oz)
1 1/2 cups flaxmeal or ground flaxseed (220 g / 8 oz)
4 tbsp chia seeds, ground (30g / 1 oz)
4 tbsp whole psyllium husks (16g / 0.6 oz)
2 tsp salt (to taste)
2 cups water, room temperature (480g) + a few tablespoons if your dough comes out too dry
3-4 tbsp butter, lard, or oil to grease your cooking surface
OPTIONAL SEASONINGS:
Try using any combination of these to liven up your tortillas a bit! I recommend choosing your favorite two or three, but feel free to get creative! My personal favorite is garlic, basil, and lemon zest.
1 tsp onion powder
1 tsp garlic powder
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp turmeric powder
1 tsp chopped oregano
1 tsp chopped basil
1 tsp chopped thyme
1 tsp lemon zest
INSTRUCTIONS
MAKING THE DOUGH:
1. Mix ingredients (including any optional seasonings) in a bowl. If the dough seems too dry, add a bit more water. Be careful here — it’s easy to accidentally add too much and get left with a sticky mess! I prefer to mix things by hand, but you’re free to use whatever kitchen tool you like to make mixing easier.
2. Let the dough sit in the fridge for 30 minutes to an hour. This will help it stay together.
3. Remove the dough from the fridge and form it into a rough loaf. Cut it into about 12 pieces.
4. Use a rolling pin to roll each piece of dough out until it’s very thin. To prevent sticking, I recommend placing each piece of dough in between two pieces of parchment paper, but you might be fine with a non-stick rolling pin and cutting board.
5. Form your dough into the desired shape for cooking. For tortillas, simply cut around an 8-inch lid. For nachos or taco shells, start with an 8-inch lid and then make further cuts as necessary.
COOKING THE DOUGH:
COOKING THE DOUGH:In general, how long you cook the dough will change how crispy the finished product is. Cook longer for crunchier tortillas or shave off a few minutes for softer taco shells.
TORTILLAS:
Preheat a skillet over medium heat. Add a thin layer of cooking fat and cook tortillas on each side until lightly browned, about 3 minutes in total. Add more fat in between tortillas as necessary.
NACHOS:
Preheat a skillet over medium heat. Add a bit more cooking fat and cook nachos until crispy and browned, about 3 minutes per side. Add more fat in between batches as necessary.
MUFFIN TORTILLA BOWLS:
Preheat your oven to 400 F / 200 C. Place tortillas into a lightly greased muffin pan (optionally, use oven safe bowls instead. You can line your molds with kitchen paper instead of grease if you prefer). Bake for about 10 minutes or until desired crunchiness.
TACO SHELLS:
Place tortilla-shaped dough pieces on parchment paper squares. Bend these assemblies into C shapes with the paper on the inside, then stick them paper-side down on your oven rack. There should be a flat part over the bars of the rack with some tortilla hanging over on either side. Be sure to leave enough space for fillings.
You can either remove your rack before you preheat your oven and then do 10 minutes at 400 F, or assemble your taco shells before you turn your oven on. In the latter case, you’ll want to check them quite often, as oven heating times vary.
I found that I can put them in a cold oven, set the oven to 400, and then pull them out about 4 minutes after the preheat beep goes off.
TORTILLAS FOR ANY OCCASION
This keto dough is sure to be a hit at your next social gathering! Be sure to try different combinations of seasonings and toppings, including your favorite salsas and dips.
Whether you make bowls, tortillas, or chips, you can expect to store your creations for about a week in the fridge. This should give you more than enough time to gather other dishes for your party!
