When I first made my keto tortillas I found the dough hard to roll as it kept tearing apart. I don't give up and I kept adjusting the recipe. Using whole psyllium husks and ground chia seeds and leaving the dough to rest for at least half an hour helped making it very flexible. You can roll the dough out until paper thin without it tearing apart.
This dough is versatile: you can make tortillas, tortilla bowls, taco shells and nachos - all from the same dough! The only difference is the cooking style - some are made in the oven, some on a pan. You can cook them until lightly browned but still flexible (tortillas) or until crispy (nachos).
Here are the meals you can create using the same dough:
Tortillas: I always have some of my keto tortillas at hand. They are great when you're busy and have little time to cook. Simply add any filling you like and wrap it up. Try smoked salmon & cream cheese, pulled pork with avocado, shredded chicken, tuna & home-made mayo with freshly cut vegetables. With tortillas you can also make burritos, enchiladas or quesadillas. Those of you who have my iPad or iPhone apps: Make sure you try Best Keto Enchiladas using my Essential Keto Crepes! or these keto tortillas.
Tortilla Bowls: Great with Guacamole (easy avocado salad, recipe is in the KetoDiet apps) or any of your favourite salads.
Taco Shells: Great when filled with meat, avocado & freshly chopped vegetables and topped with soured cream or grated cheddar cheese (recipe coming soon!). If you can do dairy, check out these amazingly simple and delicious Cheddar Taco Shells from DJ Foodie!
Tortilla chips / Nachos: Nachos are perfect snacks for the upcoming Super Bowl! I like them with Guacamole, soured cream dip (soured cream, finely chopped chives or spring onion), cheese & jalapeño dip (cream cheese, grated Manchego cheese, finely chopped jalapeño peppers and hot sauce) or green salsa.
Nutritional values (per tortilla):
|of which Saturated||3.1||grams|
Macronutrient ratio: Calories from carbs (4%), protein (13.3%), fat (82.7%)
Ingredients (makes 10 tortillas):
- 1 tsp paprika + ¼ tsp chili powder (+ 0.1 g net carbs per serving) OR
- ½ tsp onion powder + ½ tsp garlic powder (+ 0.2 g net carbs per serving, my favourite!!!) OR
- ½ tsp curry powder + ¼ tsp ground cumin + ¼ tsp turmeric powder (+ 0.1 g net carbs) OR
- ½ tsp dried oregano + ½ tsp dried basil + ½ tsp dried thyme + ¼ tsp dried lemon zest or 1 tsp fresh lemon zest (+ 0.1 g net carbs per serving) OR
- ¼ cup pesto (only use ¾ cup water). You can try my Red Pesto (+ 0.3 g net carbs per serving) or green Paleo Avocado Pesto (+ 0.6 g net carbs per serving)
Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). You can make 10 regular tortillas (8 inch / 20 cm), or 5 large tortillas (12 inch / 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.
- Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl. For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
- Add any of your favourite seasonings.
- Add the ground chia seeds. To grind them, use a blender and pulse until powdered. I prefer using my Bamix immersion blender with the dry mill because it's easy to clean. Pour in the water and process until well combined using your hands. If needed, add a few tablespoons of water. However, if you use too much, the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
- Remove from the fridge and cut the dough into 6 equal pieces. You will use the cut-offs to make the remaining 4 tortillas. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
- Use a 20 cm / 8 inch lid or bowl to cut out the tortilla.
- Repeat with the remaining dough and the cut-offs. If you have any dough left, use it for making nachos.
To make Tortillas:
Preheat a heavy-bottom pan greased with ~ 1 tsp ghee or lard. Place the tortilla on top of the hot pan and cook over a medium heat on each side for ~ 2 minutes until lightly browned. Don't overcook or the tortillas will become too crispy and will lose their flexibility. Grease more when needed and repeat for the rest of the tortillas. When done, leave them to cool down. To avoid the tortillas from getting too dry and hard, place in an airtight container and store for up to a week.
To make Tortilla Bowls:
Preheat the oven to 400 F / 200 C. Place the raw tortilla over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.
To make Taco Shells:
Cut small pieces of baking paper and place the tortillas on top. Place over a grid in the oven and turn the oven on. Make sure you make them wide enough so you can fit the filling. Cook until it reaches 400 F / 200 C and then cook for further 5-8 minutes or until crispy.
First time I made them, they were quite narrow (see below) so I now use one more grid to fit more filling in without breaking the shell. Once you have your taco shells done, you can use them in this recipe: Best Keto & Paleo Tacos
To make Tortilla chips / Nachos:
Roll out the dough and use a knife to cut triangular shaped nachos. Place on a pan greased with ghee or lard and cook on a medium heat for ~ 3 minutes on each side or until golden. Unlike tortillas, you should make the nachos crispy. You can also follow this recipe if you prefer to make them in the oven.
When done, enjoy!