Ingredients
Scale
- 1/3 cup white chia seed meal
- 1/2 cup + 2 Tbsp. water, divided
- 3 Tablespoons palm shortening
- 3/4 cup Bob’s Red Mill Flour (or gluten-free mix of choice)
- 1/3 cup sweet rice flour
- 1/4 cup whole psyllium husk
- 1/4 heaping teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat a seasoned cast iron skillet over medium heat. Cut two 9″ square pieces of parchment paper.
- In a medium bowl whisk the chia seed meal with 1/2 c. of water, set aside for 2-3 minutes.
- Using an electric mixer beat in the shortening until creamy.
- Add the flour, psyllium, salt and baking powder. Beat to combine (the dough will be lumpy).
- Add remainder 2 Tbsp. water and beat 30 seconds.
- Push dough together to form a ball. Divide and roll into 8 equal-sized balls.
- Place one ball of dough between 2 pieces of parchment paper. Using a rolling pin, rough the dough out to 6 inches in diameter (the thinner, the more pliable the tortilla will be). For flatbread, roll to 4 inches in diameter.
- Peel parchment paper off of one side. Pace that side onto the heated griddle and gently peel off other piece of parchment paper. (For perfectly round tortillas, trim the edges and use the remainder of the dough for extra tortillas).
- For tortillas: Cook for 15-20 seconds on each side (any longer and they will be too crispy to roll).
- For flatbread: Cook for 1-2 minutes on each side.
- Transfer to a plate and cover with plastic wrap immediately.
- Best if enjoyed warm and fresh.
- Makes 8-10 6″ tortillas.
Notes
- This recipe is reprinted with permission of its original author, Lexie Croft.
