Recipe: Low-carb tortillas | The Indian SCENE

Recipe: Low-carb tortillas

I've tried healthier recreations of the dishes served by street-side vendors in Mexico.

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My family and I fell in love with Mexican food after several trips to Mexico to visit our cousins. We visited several small towns in Mexico where we had some amazing authentic food and drinks. Some of the best tasting dishes were served by street side vendors.

Since our return, I’ve tried to recreate some of the dishes with healthier options, as most Mexican dishes are served with higher carb items such as Mexican rice, tacos or tortillas. For those watching their carb intake or on a lower carb diet, this version of low-carb tortilla made will almond flour and coconut flour will not disappoint.

This recipe is easy to make and is a great alternative for tortillas made with corn or wheat flour.

Dry Ingredients

1 cup almond
3/4 cup flaxmeal
1/4 cup coconut flour
1 tablespoon psyllium husk
1 teaspoon pink himalayan salt
1 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Wet Ingredients

2 tablespoon ghee

1 cup of luke warm water

Directions:

Place all dry ingredients, including the seasonings, into a bowl and mix until all the ingredients have been combined well. Now, add one cup of lukewarm water to the dry ingredients and knead the dough well. Add one to two tablespoons of water if needed. Take care not to add too much water as that will make the dough sticky and hard to roll. Let the dough rest in the fridge for an hour.

Remove the dough from the fridge and split the dough into equal-size balls. Cut up a ziplock bag along the outer edges and place it on a tortilla press. This is to prevent the dough from sticking to the sides of the tortilla press and also for easy removal of the dough from the tortilla press. I used this 8-inch cast iron tortilla maker. Place the dough between the ziplock bag and roll it out until it’s very thin.

Preheat a cast iron or a heavy bottomed pan. Grease the pan with some ghee. Once the pan is hot, place the rolled-out tortilla on the pan and cook over medium heat until its lightly brown. Flip the tortilla and cook for another minute. Take care not to overcook the tortilla as they may become too crispy. Enjoy with your favorite fillings!

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