Paleo Tortillas
We go to Mexico at least once but mostly twice a year. I just love flour tortillas. I never liked corn tortillas even before Paleo came into my life. I decided to make a paleo flour tortilla as my go to taco! Anything goes great in a taco especially in the spring with all of the fresh vegetables and herbs. Go ahead and make these - you will love them!
Tip: Make them when you are going to use them. They really don't taste that good 2 days later - even warmed!
I used my crepe pan but a cast iron skillet works great too!
Ingredients
- 2 large eggs, room temperature
- 1 cup coconut milk
- 1 1/3 cup tapioca flour
- 3 tablespoons coconut flour
- 1/2 teaspoon sea salt
- Butter or Coconut oil for cooking
Directions
Whisk eggs and milk together in a large mixing bowl.
Add in tapioca flour, coconut flour and sea salt and stir until combined well.
Heat a cast iron pan (seems to work best) over medium-high heat. Let the pan get nice and hot. Add in about 1/2 tablespoon of oil or butter and let it get very hot. Brush around the pan to coat. Lower heat to medium.
Add about 1/3 cup of the batter then carefully (with a pot holder) hold the handle and tilt then give a swirl so the batter almost fits the pan and becomes thin.
Let cook for about 1-2 minutes or until the edges begin to bubble then flip and cook the other side for 2 minutes. Continue with the batter to make about 6 flour tortillas in total. You may need to add a little more butter or oil between tortillas.