There are a ton of recipes out there for Paleo tortillas or flat breads. When I first adopted the Paleo diet I scoured the internet for all kinds of recipes including ones for making tortillas. Let’s just say that I ate a lot of less than tasty food. Either the taste was off or more than anything the texture was simply not cutting it.
You can make wonderful tortillas with our versatile Nourishe Pizza Crust Mix. Yes! And it’s super easy. No need to figure out all the right combinations of grain-free flours to get the right taste and texture. All you have to do is add water. From there you can make amazing tacos, enchiladas and quesadillas. Here’s how you do it.
1 box Nourishe Pizza Crust Mix
3/4 cup water
Olive oil for cooking
Add the dry mix to a large mixing bowl. Omit the packet of yeast in the box; you will not need that. Slowly add the water to the dry mix while mixing with a fork. After all the water is added continue to mix until you have a dough. Gather the dough with your hands and form into a ball. Lay the ball on the counter and shape into a log. Cut the log of dough into 16 equal pieces. Roll each piece into a small ball. Put the little dough balls back into the bowl and cover with plastic wrap so that they do not dry out.
Time to roll out the tortillas. Lay a piece of plastic wrap big enough for a 6 to 7 inch tortilla on the counter. Put 1 dough ball in the center and flatten out a bit. Lay another piece of plastic wrap on top. Use a rolling pin or a bottle to roll out the dough until it is approximately 6 to 7 inches in diameter. Take off the top plastic and transfer the rolled out dough with the bottom plastic to a plate. Repeat this with another dough ball and stack it on top of the first one making sure that there is a piece of plastic wrap between the two layers. Repeat until all the tortillas are rolled out.
To cook the tortillas heat a flat pan on medium low heat. Add a small drizzle of olive oil to the pan. Gently lift the top plastic off the tortilla and peal back the bottom plastic. Gently lay the tortilla in the pan and allow it to cook on one side and then flip to cook the other side. Cook a little less than a minute for each tortillas. The finished product should have the texture and pliability of a flour tortilla. You can cook them longer if you want to make crispy tacos.
Now that you have the tortillas check out the recipes for my Chicken Enchiladas, Fish Tacos with Mango Salsa and my Breakfast Sausage and Egg Quesadillas