Almond Flour Tortillas

How to Cook Almond Flour Tortillas

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1. Put the almond flour and mozzarella in a large microwave-safe bowl. Microwave for 1 minute, stir, then microwave for 30 seconds more, until the cheese has melted.

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2. Add the egg, garlic powder and salt and stir quickly until a dough forms. Knead it briefly with damp hands, then leave it for 5 minutes.

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3. Divide the dough into eight balls. Roll each one between two sheets of baking parchment to a round about 15 cm across.

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4. Heat a dry non-stick frying pan over medium heat. Cook each tortilla for 1 to 2 minutes on each side, until the surface bubbles and flecks of gold appear. Stack under a clean cloth as they finish.

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What Can Go Wrong

1. Keep the dough warm. If it stiffens, microwave it for 10 seconds and knead it again.
2. Peel the top sheet of parchment off slowly so that the round stays whole.
3. Do not overcook them; a crisp tortilla cracks when folded.

What to Serve It With

Shredded chicken and salsa · Grilled steak and peppers · Scrambled eggs and avocado

Leftovers

Keeps in the fridge for up to 4 days, with parchment between the layers. Reheat for 20 seconds in a dry pan.

Questions People Ask

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.