Makes 10 – 12 tortillas

Ingredients

• ¾ cup flax meal
• ¼ cup coconut flour
• 1 cup almond meal
• 2 tablespoons whole psyllium husks
• 2 tablespoons chia meal
• 1 teaspoon salt
• 1 cup water, lukewarm
• 2 tablespoons melted butter, ghee or coconut oil

Seasonings (optional)

Paprika/ Chili Powder / onion powder / garlic powder or finely minced garlic / dead or refresh herbs / sundried tomato / pesto

Instructions

• Place the flax meal, coconut flour, almond meal and psyllium husks into a bowl. For best results make sure you use whole husks, making tortillas more compact and flexible.
• Add salt, any of your favorite seasoning and the chia meal.
• Pour in the water and mix until well combined using your hands. If needed, add a few extra tablespoons of water. Go gently however, as if you use too much, the dough will get too sticky and difficult to roll. Let it rest in the fridge or on the kitchen counter for up to an hour.
• Remove from fridge and cut into 6 equal pieces. You will use the cut-offs to make the remaining 4 tortillas. Place a piece of the dough between two pieces of baking paper and roll out until it’s very thin. Alternatively, use a non-stick silicon-covered roller and a silicon mat.
• Use a 15 – 18 cm lid or bowl to cut out the tortilla. Repeat with the remaining dough and the cut-offs.
• To make taco shells, cut small pieces of baking paper and place the tortillas on top. Hang these over 2 rows of the grid in the oven ( so they will be wide enough to fit the filling inside) and turn the oven on cook until it reaches 200 C / 400 F and then cook for further 5 – 8 minutes or until crispy.
• To make tortillas, preheat a heaven-bottom pan greased with a bit of ghee or coconut oil. Place the tortilla into the hot pan and cook over a medium heat on each side for about 2 minutes until lightly browned. Don’t overcook or they will be too crispy and will lose their flexibility. Grease more when needed and repeat for the rest of the tortillas. When done, leave then to cool.
• To prevent them from getting too dry and hard, place in an airtight container and store for up to a week.
• Tortilla bowls are a fun way to house a salad. To make these, preheat the oven to 200 C / 400 F. Place the raw tortilla over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.