Paleo Tortillas

I miss tortillas!  A lot!  I used them for everything.  Peanut butter and jelly tortilla, wrap them around a hotdog or sausage, lunchmeat and cheese, etc.  I thought I would give almond flour a try and see how they turn out.  They were great as long as you eat them while they are still warm and flexible.  Once they cool they crack when you try to fold them.  I ended up just cracking them into pieces and using them as chips :)  The chips did not store well.  They were really softened the next day and not at all chip like!  

Paleo Tortillas

• 1/2 cup of almond flour
• 1 egg white
• 1/2 teaspoon salt
• 1/2 teaspoon extra virgin olive oil
• (I added a little paprika but that is optional)

1. Preheat oven to 375 degrees.  Mix all ingredients together making a thick dough.  Split the dough in half and form two balls.  Set one dough ball on parchment paper.

 

 2. Place another piece of parchment paper on top of the dough ball. Push down and squeeze the ball with your hand to flatten it.  You are getting it ready to be rolled out.

 

3. Get out your rolling pin and roll it out flat.  Mine were in no way circular.  One actually looked like Mickey Mouse!

4. Leave the dough in the parchment paper like the picture above.  Lay BOTH tortillas still inside the parchment papers side-by-side on a cookie sheet.  Cook for 6 minutes in the parchment paper sandwich.  If you plan on breaking up the tortilla to make chips, I would cook it longer and roll it really thin to make it extra crispy!
The one above was cooked for 6 minutes and came out flexible!

 

 The more they cook the better chance you have for them to crack.  The tortilla in the picture below was cooled off and then I tried to wrap some ham in it.  It ended up cracking but I drizzled some Paleo honey mustard on it and it was delicious!