Place all ingredients into a food processor or large bowl. Mix until it becomes a firm dough. Remove from the bowl and place onto a silicone mat. Roll it into a large ball.
Cut the dough into 8 pieces and allow it to rest for 10-15 minutes.
Roll one piece of dough between two sheets of baking paper (about 2 mm thick). Use a tortilla ring or a 16cm side plate to cut the tortillas into shape. Remove the trimmings and set aside (these will create enough dough for another tortilla - a total of 9 x 16 cm diameter tortillas from this mixture).
Cook over medium-low heat in a dry pan, 10-15 seconds each side until lightly cooked (the longer you cook or the higher the heat the more you will dry out the tortillas). Transfer to a clean towel and wrap to keep warm and soft. Repeat with the tortillas.
Add the ingredients to the mixer; mix 7 sec/ speed 3, then knead 3 min/dough setting.
Remove the dough from the mixer and place it onto a silicone mat. Roll into a large ball and leave to rest 10-15 minutes. Follow from step 3 in the conventional method.
This recipe yields approximately 9 servings. The actual number of servings will depend on your preferred portion sizes.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 9. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.
I do not use weight per portion for the nutritional as it would require exacting ingredients and uniform tortillas and ingredients distribution in each tortilla e.g. does each low carb tortilla have the exact thickness etc. This is why recipes are based on the ingredients used and divided into portions as a rough guide only!
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 10 days. Alternatively, store in an airtight container and freeze.
This recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions please scroll up to the blog post for more information.
For an egg-free and vegan tortilla, simply swap the egg with 40g of mashed avocado.
The almond meal can be replaced with a 2:1 ratio of coconut flour/sesame flour mixture. Xanthan gum and apple cider vinegar are essential to this recipe. See the blog post above for more information in the FAQ's.
Serving: 1tortilla | Calories: 133kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 285mg | Potassium: 10mg | Fiber: 4g | Sugar: 1g | Vitamin A: 26IU | Calcium: 49mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 1g