Paleo Tortillas

I've been trying to create a recipe for grain-free tortillas for some time now. My goal has been to make a tasty tortilla/flatbread that is pliable enough to fold, strong enough to hold lots of fillings, and versatile enough to be used for both sweet and savory dishes. My very good-natured family has endured many recipe failures along the journey, including dry, brittle tortillas (matzo, anyone?) and some that felt like rubber. (There's nothing to compare these to. They were just weird and un-food-like. Mmmm...tasty rubber.) 

I finally found a combination of ingredients that work! And the secret ingredient is pumpkin. No, these do not taste at all like pumpkin. They have a great flavor that has met the approval of friends and family, including my teenagers! Besides adding fiber and vitamins A, C, and K, pumpkin adds moisture and binding properties. Almond flour is the protein that adds structure and stability. Tapioca starch (also called tapioca flour) lends a light airiness and a chewiness to the texture. Combine these three ingredients with some salt, oil, and a little water, and you have a simple, tasty tortilla that is grain and dairy free! These are great for soft tacos or drizzled with coconut oil and honey for breakfast.

I love making my tortillas on a cast iron skillet. Cast iron is cheap, practically indestructible, and nonstick when properly seasoned. Just remember not to wash it with soap and to dry it on a warm burner or in the oven to prevent rust. Another option I'm looking into is a carbon steel crepe pan, which you can find here. They also require hand washing and proper seasoning to create a natural nonstick surface, but they aren't as heavy and unwieldy as cast iron.

                            

Printable Recipe

Paleo Tortillas  
Yields: 10-12 tortillas

Supplies needed: 

• cast iron skillet
• 2 pieces of parchment paper, cut into 7"- 8" squares
• quart-sized zip-lock bag with zipper cut off
• tortilla press or glass pie dish/casserole dish

Ingredients:

• 1½ cups tapioca flour
• ¾ cup almond flour
• ½ teaspoon salt
• ¼ cup oil (I use refined [flavorless] coconut oil, melted, or olive oil)
• 3 Tablespoons pumpkin puree (I spoon the leftover pumpkin into an ice cube tray and freeze for future use.)
• 3-4 Tablespoons warm water

1. Preheat skillet on stove top at medium heat. (I use two skillets to speed up the process.)
2. In a medium bowl, mix together the tapioca flour, almond flour, and salt. 
3. Add oil, pumpkin, and 3 tablespoons of warm water, mixing thoroughly. The mixture will be crumbly. 
4. Knead the dough by hand until pliable and smooth. If the dough is too sticky, add more tapioca flour; if it is too dry, sprinkle with water.
5. Form dough into golf ball sized balls, and place on parchment paper on the tortilla press or counter top. 
6. Place plastic bag over dough and press flat with tortilla press or pie dish. You may need to lift and reposition the plastic bag to prevent sticking, and you may need to press down firmly several times until the tortilla reaches the desired size and thickness.
7. Remove the plastic bag, but leave the dough attached to the parchment paper, which acts as the vehicle to transfer your tortilla to the skillet without tearing.
8. Place the tortilla face down on the skillet, allowing it to set for about 15 seconds before removing the parchment with tongs. I like to press the parchment paper down near the edges of the tortilla to ensure that the tortilla is cooking evenly before lifting the paper up.
9. Once bubbles begin to form, flip the tortilla over. Once both sides are speckled with brown spots, remove the tortilla and place it in a tortilla warmer or wrap in a towel to keep warm.