So, if you’ve been following me long, you know I love tortillas and have been trying to work out in my head how to make some at home. Well, I came close today.
I took this recipe for Almond Flour Bread (http://mariamindbodyhealth.com/toasted-sub-sandwich-and-panini/), used 2 whole eggs instead of the egg whites, added at least another cup of almond flour, made the dough into balls about the size of racket balls (got 12), then floured a board and rolled them out. The taste has a hint of wheat flavor due to the psyllium husks and the texture is more spongy, like a wrap. These will do!
I don’t think I would change anything about these, since they aren’t omelets or crepes (yes, I have an attitude). I did notice they got more pliable (I could roll them out thinner) as time passed, so I think letting the dough rest covered for about 20 minutes would make a world of difference! UPDATE: Thinner is not better! I scrambled up some eggs and made a breakfast burrito. The last one I cooked (which I rolled out to about 10 inches in diameter) didn’t like the weight of the eggs. So, keep them rolled out to no more than 8 inches and you’ll be good. 🙂
Please note that when I said I added about a cup of extra almond flour, that truly is a guess. The original recipe is very wet, so I added about half a cup to the dough, then kept added to the board as I was rolling out the dough balls.
Thankfully, someone already put this bread recipe into MFP: