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Rice Coconut Tortilla

Ingredients for 10 tortilla(every one has about 140 calories:


  • 3/4 cup + 2 tbsp Warm water

  • 10 g yeast

  • 1 cup rice flour

  • 2/3 cup coconut flour

  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 2 tbsp psyllium husk

  • 2 tbsp maple syrup


Instructions:


  • Add yeast, water, salt and maple syrup to rest for 30-60 minutes

  • In a mixing bowl, combine all the ingredients and mix them

  • Keep it to rest for 1 hour while covering with a lead

  • Divide the dough into 10 small portions and roll each portion into a ball.

  • Place a ball of dough between two sheets of parchment paper. Using a rolling pin, flatten the dough into a thin tortilla shape, about 6-7 inches in diameter. Repeat with the remaining dough balls.

  • Heat a non-stick skillet or griddle over medium heat. Carefully transfer a tortilla from the parchment paper onto the heated surface.

  • Cook the tortilla for about 1-2 minutes on each side, or until it becomes lightly golden and has some brown spots. Repeat with the remaining tortillas


Note:

  • You may keep the dough in the fridge after one day resting in room temperature, and cook it whenever you would like to eat.

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