Carnivore - Tortilla's
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Carnivore Tortillas ver. 1
INGREDIENTS

2 cups almond flour
6 tablespoon psyllium husks Not psyllium husk powder * See notes
1 teaspoon salt
1 tablespoon olive oil
1 cup warm water not boiling ** See notes

 EQUIPMENT (OPTIONAL)

12" Cast Iron Tortilla Press"

Tortilla Press Parchment Paper

Psyllium Husks

DIRECTIONS:
  1. In a large mixing bowl, add your almond flour, psyllium husks, and salt. Mix well.

  2. Slowly add your olive oil and warm water and mix well, until completely combined. Let sit for a minute.

  3. Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.

  4. Cut the dough into 4 large or 8 small pieces. Using a tortilla press, place one piece of parchment paper on the press and center one dough ball on the parchment paper. Place another piece of parchment paper on top of that and press flat. Carefully remove the top piece of paper from the tortilla and take the bottom paper, with the tortilla and go to next step.

  5. Heat a non-stick pan on medium and lightly grease. Place the tortilla on top, peel the remaining paper off and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat until all the tortillas are cooked. You want the tortilla to be a light, but golden brown so you may need to flip it earlier.

NOTES:

*This must be whole psyllium husks, not the powder form.

** Warm tap water, not hot.


 TO STORE:

Leftover tortillas can be stored in the refrigerator, covered in paper towel AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using.


TO FREEZE:

Freeze leftovers in ziplock bags, and store in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator.
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