Feliz Cinco de Mayo, amigos! It's only right that today I share a homemade tortilla recipe with you. This recipe was developed because my brother recently came to visit me and he follows a paleo diet. Honestly, even as a dietitian, I did not understand the diet completely. So, I have been studying the diet in hopes of creating delicious recipes for those that follow it.
With that being said, I love making homemade tortillas and bread; So, I knew I needed to create something that was paleo friendly. Although, I have created different types of bread products before with various flours, I had never worked with tapioca flour. This recipe ended up being super easy and my paleo husband said that he thought they could also be made into crepes. I will try to make them into crepes one day; I imagine all they need it a bit of vanilla. For now, try these homemade tortillas. Stuff them with shrimp or chicken and lots of vegetables.
Really, this recipe is so simple. The only downfall to this recipe is that some of the ingredients are typically not found in everyone's kitchen. They are in my kitchen, but I usually have a random assortment of just about everything. But, I would highly recommend picking up tapioca flour and coconut flour because I'll have some super cool recipes using them in the future.
Ingredients
- 2 eggs
- 2/3 cup water
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
Directions
- Combine all ingredients in a mixing bowl and whisk until smooth
- Heat a cast iron skillet over high heat and add a bit of coconut oil olive oil
- Pour in 1/5 of the batter and spread out into about a 5" circle
- Allow to cook 2-3 minutes then flip and cook another 2-3 minutes
- Tortillas should be soft but golden brown
