MAKES: 10 tortillas
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes + chilling
These tortillas are based on one of the most popular recipes on my blog, and with good reason: they’re just like the real thing! Soft and flexible, they’re ideal with pulled pork, roasted vegetables, and avocado slices.

Ingredients
BASIC INGREDIENTS:
1 cup (100 g/3.5 oz) almond flour
3/4 cup (113 g/4 oz) flax meal
1/4 cup (30 g/1.1 oz) coconut flour
2 tablespoons (8 g/0.3 oz) whole psyllium husks
2 tablespoons (15 g/0.5 oz) ground chia seeds
1 teaspoon fine sea salt
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
FOR SPINACH TORTILLAS:
2 cups (312 g/11 oz) frozen spinach, thawed, drained, and puréed
1 teaspoon ground cumin
3/4 cup (180 ml) lukewarm water, plus a few tablespoons if the dough is too dry
FOR PESTO TORTILLAS:
3 tablespoons (45 g/1.6 oz) Red Pesto
1/2 cup (45 g/1.6 oz) grated Parmesan
1 cup (240 ml) lukewarm water, plus a few tablespoons if the dough is too dry
FOR CURRIED TORTILLAS:
2 tablespoons (30 g/1.1 oz) curry paste (shown here to here)
1 cup (240 ml) lukewarm water, plus a few tablespoons if the dough is too dry
Tip: It works with Harissa Paste too!

Instructions

Combine all the basic ingredients, apart from the cooking fat. Add all the other ingredients needed to make spinach, pesto, or curried tortillas. (If making spinach tortillas, drain the frozen spinach and discard the excess water. Place in a blender and process until puréed.) If the dough is too dry to roll, add a few more tablespoons of water. Mix well using your hands and shape into an oval. Let the dough rest in the fridge for up to 1 hour.
When ready, remove the dough from the fridge and cut it into 6 equal pieces. (You will make the remaining 4 tortillas using the excess dough.) Place a piece of the dough between 2 pieces of parchment paper and roll it out until very thin. Alternatively, use a silicone roller and a silicone mat.
Remove the top parchment paper. Press a large 8-inch (20-cm) lid into the dough (or use a piece of parchment paper to cut into a round shape). Trace around it with your knife to cut out the tortilla.
Repeat for the remaining pieces of dough. Add the cut-off excess dough to the last piece and create the remaining 4 tortillas from it. If you have any dough left over, simply roll it out and cut it into tortilla-chip shapes.
Grease a large pan with ghee and cook 1 tortilla at a time for 2 to 3 minutes on each side over medium heat until lightly browned. Don’t overcook it: it’ll become too crispy. Once cool, store the tortillas in an airtight container for up to 1 week and reheat them in a dry pan, if needed.
TIP: To make taco shells, cut small pieces of parchment paper and place the tortillas on top. Fold over a rack in the oven and turn the oven on. Make sure you make them wide enough so you can fit the filling in later. Cook until the oven reaches 400°F (200°C, or gas mark 6) and then cook for 5 to 8 minutes, or until crispy.
NUTRITION FACTS PER TORTILLA (SPINACH/PESTO/CURRIED):
Total carbs: 8.7/7.9/7.8 g / Fiber: 6.7/5.9/5.8 g / Net carbs: 2/2/2 g / Protein: 6.2/6.8/5.1 g Fat: 14.2/17/14 g / Energy: 176/202/168 kcal
Macronutrient ratio: Calories from carbs (5/4/5%), protein (15/15/13%), fat (80/81/82%)