3 Ingredient Grain Free Tortillas
This instruction is tailored from Heart Beat room Indian Naan. If you’re trying to find one thing a lot of on the paleo lines and you'll tolerate fruity you'll forever strive her instruction that is basically simply this instruction however with almond flour rather than chickpea flour.
You can roll this up, fold it over, and fill it jam-packed with no matter you would like and you’re sensible to travel.
This instruction is nice to own on hand! These would be excellent consequent time you create tacos, enchiladas or different kinds of wraps. Keep leftovers within the refrigerator for up to every week and heat within the microwave or within the kitchen appliance on an occasional heat for a number of minutes to heat tho'.
INGREDIENTS
- 1/2 cup | 50 grams tapioca flour
- 1/2 cup | 45 grams chickpea flour
- 1 cup | 240 ml coconut milk from a can
INSTRUCTIONS
- In a medium sized mixing bowl whisk together the tapioca flour and chickpea/gram flour until combined.
- Stir in the coconut milk and mix until fully incorporated. The batter should be thick, but smooth.
- Heat a large non stick or well greased skillet on a medium heat. Pour about 1/4 cup of the batter at a time onto the skillet. Use the back of a spoon to spread the batter around into a large, thin circle about 6 inches in diameter.
- Let the wrap cook for 1-2 minutes. When the edges of the wrap are cooked and there are tiny air bubbles on top you know it's time to gently flip if over and cook on the other side for another minute.
- Transfer the wrap to a plate to let cool and repeat this process until the batter is gone.
