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.