Description

These tender, homemade tortillas strike the perfect balance between hearty whole grains and a soft, pliable texture. The addition of almond flour introduces a subtle, nutty richness that complements the stone-ground wheat, while olive oil ensures they remain flexible enough for your favorite tacos or wraps. Better yet, they are preservative-free and offer a steady release of energy compared to standard refined flour versions.

Ingredients

Scale

2 cups (300g) whole wheat flour (preferably stone-ground)
3/4 cup (75g) super-fine almond flour
2 tbsp (14g) ground flaxseed meal
2 tsp baking powder
3/4 tsp sea salt
4 tbsp (60ml) extra virgin olive oil
3/4 to 1 cup (180–240ml) warm water (100°F–110°F), adjusted as needed

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Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, almond flour, flaxseed meal, baking powder, and sea salt. Ensure the almond flour is fully integrated without clumps.
Mix the Dough: Create a small well in the center of the flour mixture. Pour in the olive oil and 3/4 cup of the warm water. Using a sturdy spatula or wooden spoon, stir from the center outward. Gradually add the remaining water only if needed until the mixture forms a shaggy, cohesive ball.
Knead and Relax: Turn the dough onto a clean, lightly floured surface. Knead gently for 2–3 minutes until the dough is smooth and elastic; it should be tacky but not sticky. Crucial Step: Return the dough to the bowl, cover with a damp kitchen towel, and let it rest for 20 minutes. This relaxes the gluten, preventing the tortillas from shrinking while rolling.
Divide: Divide the relaxed dough into 10 equal portions. Roll each portion into a small ball between your palms. Keep the balls covered with the damp towel while you work to prevent drying.
Roll: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. On your work surface, roll one ball out into a thin, 8-inch circle. Rotate the dough frequently while rolling to maintain an even shape.
Cook: Carefully place the tortilla into the hot, dry skillet (do not add oil). Cook for 30–45 seconds until bubbles form on the surface and the bottom has golden-brown spots. Flip and cook for another 30 seconds.
Steam: Transfer the cooked tortilla to a plate and immediately cover it with a clean, dry kitchen towel. This “steaming” step is the secret to keeping them soft. Repeat with the remaining dough.

Notes

Storage: Store leftover tortillas in an airtight container or ziptop bag in the refrigerator for up to 5 days. To reheat, wrap in a damp paper towel and microwave for 15 seconds.
Allergy Warning: Contains Wheat and Tree Nuts (Almonds).
Freezing: Stack tortillas with parchment paper between each layer, place in a freezer bag, and freeze for up to 2 months.

For Those Monitoring Blood Sugar:

Low Glycemic & Fiber Rich: The almond flour and flaxseed lower the glycemic impact significantly compared to white flour tortillas.
Strict Portion Advice: The net carb count (~18g) falls within the upper limit for a side dish or snack. Stick strictly to one serving (1 tortilla). Doubling this portion would consume nearly all your carb allowance for the meal, so ensure your filling is protein-centric (e.g., grilled chicken, fish, or tofu) and accompanied by non-starchy vegetables.

Chef’s Secrets:

Zest it Up: Add 1 teaspoon of lime zest to the dry flour mix for a citrusy aroma perfect for fish tacos.
Garlic & Herb: Whisk 1/2 teaspoon of garlic powder and a pinch of dried oregano into the flour for a savory wrap base.
The “Chip” Hack: Cut stale tortillas into triangles, mist lightly with oil spray, and bake at 375°F for 8 minutes for crunchy, lower-carb dipping chips.

Disclaimer: Nutritional values are estimates based on standard ingredients. Consult your healthcare provider for personal dietary advice.