G-F PALEO TORTILLAS

By grinder

Ingredients

• 1/2 cup + 2 tablespoons dark flax meal
• 1 tablespoon coconut flour
• 1/2 teaspoon salt
• 1/8 teaspoon chili powder
• 3 tablespoons hot water
• 1 teaspoon olive oil

Details

Adapted from livebetteramerica.com

Preparation

Step 1

In small bowl, mix ½ cup of the flax meal, the coconut flour, salt and chili powder. Set aside.

In another small bowl, beat remaining 2 tablespoons flax meal, hot water and oil with whisk. Add to dry ingredients, and stir until thoroughly combined.

Place dough on work surface. Dough will be sticky. With gloved hands or in a plastic food-storage bag, knead about 5 minutes or until dough becomes smooth. Divide dough into 4 pieces. Roll each piece of dough into a ball, then flatten slightly. Place each piece of dough between 2 sheets of cooking parchment paper or waxed paper, and roll out into 5-6” circles.

Heat 10” nonstick skillet over med-high heat. Cook tortillas in skillet, one at a time, 1 minute, then turn and continue to cook until tortilla puffs slightly.

~Chili powder is great for tortillas used with Mexican foods, but to use this dough for flatbreads in Italian recipes, use dried oregano instead of the chili powder; for Indian recipes, use turmeric. Use your imagination!

~If using a regular skillet, either mist with oil or add ¼ teaspoon oil to the skillet before cooking tortillas to prevent sticking.

1 Tortilla=Calories 120/Calories from Fat 80/Total Fat 9g/Sat Fat 1g/Trans Fat 0g/Cholesterol 0mg/Sodium 300mg
Total Carbohydrate 7g/Dietary Fiber 5g/Sugars 0g/Protein 3g