Name: Keto (Vegan) Coconut Chia Tortillas
Prep time: 10 min
Cook time: 4 min
Ingredients: 70 g Coconut flour (1/2 cup); 15 g Psyllium husk (3 tablespoons* (the volume differes greatly from the degree of grinding, so i recommend weighing)); 6 g Chia seeds (2 teaspoons); 2 g Salt (1/4 teaspoon); 30 g Coconut oil (2 tablespoons); 240 ml Warm (not boiling) water (1 cup)

Keto (Vegan) Coconut Chia Tortillas

Gluten-free, Nut-free, Dariy-free, Egg-free, Low Carb, LCHF, Keto friendly

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Prep Time 10 mins

Cook Time 4 mins

Servings 5 mini Tortillas

Equipment

Mixing bowl
Silicon mat
Rolling Pin
Kitchen scale
Parchment paper
Pizza cutter or a pot to shape

Ingredients

70 g Coconut flour 1/2 cup
15 g Psyllium husk 3 tablespoons* (the volume differes greatly from the degree of grinding, so i recommend weighing)
6 g Chia seeds 2 teaspoons
2 g Salt 1/4 teaspoon
30 g Coconut oil 2 tablespoons
240 ml Warm (not boiling) water 1 cup

Instructions

Mix all the dry ingredients together in a mixing bowl.
Add the coconut oil and warm (not boiling) water.
Mix until all the ingredients come together to one ball. Use your hand to mix, in order to feel & control the humidity of the dough. If it's too dry, add another tablespoon of warm water.
Cut the dough into 4 equal pieces.
Form each one into a ball and place it on a silicon mat.
Place a parchment paper over and with a rolling pin, roll the dough out to a circle.
Cut the edges (gently, so that you don't cut the mat) with a pizza cutter, to make a tortilla sheet of diameter 15cm/ 6”. You can also use a small pot, pressing it against the dough up side down to take the measure and cut.
Use the all the cutten edges to make the fifth one.
When you have 5 tortilla sheets ready, heat the pan on a medium high heat.
Without greasing the pan, cook each side for about 2 minutes, until the dough doesn't stick to the pan anymore. They are ready when golden brown on both sides and smell good!
Enjoy🧡