Almond Flour TortillasJump to Recipe
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Almond Flour TortillasCourse: SidesCuisine: MexicanDifficulty: Easy
These almond flour tortillas are super soft, pliable, and delicious. They can easily be paired with any Mexican dish and its toasted nutty flavor pairs incredibly with Mexican flavors.
2 cups almond flour
2 TBSP xantham gum
1/2 tsp kosher salt
2 tsp baking powder
1 cup warm water + more if needed
- In a large bowl mix in the flour, xantham gum, salt, and baking powder until well combined. Gradually knead in the water until it forms a mass. Then transfer onto a flat surface and continue kneading for about 5 minutes or until it’s soft, moist and doesn’t really stick to your clean hands. If too dry you can add more water in small portions. When ready, place inside the bowl, cover with a damped paper towel and let it rest for 15 minutes.
- Preheat a comal over medium heat.
- When time is up, divide the dough into eight portions. Flatten each one into a disk and keep covered with the damped towel.
- Line a tortilla press with a plastic liner, place the disk in the center, and lay the second liner on top. Press to mold. Rotate and flip as many times as needed until you end up with a really thin tortilla. Remove/peel the liners from the tortilla.
- Cook the tortilla: in a backhanded sweeping motion, lay the tortilla on the hot comal. When the edges cook and the bottom has lightly browned, flip (about 30 seconds.) Cook the second side until lightly browned (approximately another 30 seconds.) Flip and let it finish cooking, about 15-20 seconds. Remove, keep covered with a kitchen towel and continue making the rest. Enjoy!!
- To store: Let them cool down inside the towel. Then wrap in parchment paper, place inside a zip lock bag and store in the fridge. When ready to eat one, reheat on a comal.