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INGREDIENTS
  • 1 1/4 cup (150 g) blanched almond flour
  • 6 tbsp psyllium husk powder
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 4 egg whites
  • 1/2 cup (120 ml) boiling water
  • oil for frying (about 1-2 tbsp)


INSTRUCTIONS
  1. Mix the dry ingredients in a large bowl.
  2. Add the egg whites and mix well.
  3. Pour the boiling water a little at a time over the dough and mix with a silicone spatula.
  4. The psyllium will absorb the water as you mix.
  5. Once completely mixed, let the dough sit for 5 minutes.
  6. Separate the dough into 8 balls.
  7. Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.
  8. Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight.  You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.
  9. This will create thin tortillas, but they will thicken a bit once cooked.
  10. Repeat this step with the 7 other dough balls until you have 7 more tortillas.
  11. Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time.  Cook on each side for 20-40 seconds on medium heat, until the crust becomes golden brown.
  12. Once cooked, transfer to a plate to let them cool.
  13. You can then use them as you wish.

This article comes from a recipe written here.
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