Ingredients:
1 cup almond flour
1/4 cup coconut flour
1 tbsp psyllium husk powder (for better flexibility)
1/2 cup full-fat cottage cheese (strained)
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp sea salt
1 large egg
2 tbsp olive oil
2-4 tbsp warm water (adjust as needed)
Instructions:
Prepare Cottage Cheese & Mozzarella (if using): Strain the cottage cheese to remove excess liquid. If adding mozzarella, melt it in the microwave for about 30 seconds and let it cool slightly.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, and sea salt.
Add Cottage Cheese & Mozzarella: Stir in the strained cottage cheese, melted mozzarella, egg, and olive oil into the dry ingredients.
Adjust Moisture with Water: Gradually add warm water, a tablespoon at a time, until the dough is soft and pliable but not sticky. The addition of psyllium husk should help improve texture.
Rest the Dough: Let the dough rest for 10-15 minutes, allowing it to firm up.
Roll Out the Dough: Divide the dough into small balls and roll each between parchment paper into thin, round tortillas.
Bake and Fry (optional): Preheat the oven to 350°F (175°C). Lightly bake the tortillas on a baking sheet for about 3-5 minutes to set them. Then finish by frying each tortilla in a skillet over medium heat for 1-2 minutes per side until lightly browned and flexible.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer.
25 сен 2024
