OMG, I never thought I’d figure out how to make Paleo Tortillas with no grain whatsoever! These are so easy to make, and the flavor is absolutely wonderful, like savory Indian flatbread. They’re loaded with protein and Omega-3 nutrition from chia seeds. Just mix all the ingredients together, allow the dough to rest for 15 minutes, roll them, and cook them! A food processor makes it easier, however you can also combine them by hand. Unlike most gluten-free, grain-free flatbread, these tortillas won’t fall apart after they’re cooked, and they’re flexible to hold your favorite fillings. They’re also completely GMO free. The secret is chia seeds, egg, arrowroot powder, and coconut in a very specific ratio. While the dough rests, the chia seeds and coconut flour absorb the liquid in the egg, and the dough becomes thick as playdough.
Like a mad scientist, I made 5 test batches that failed before I found this particular combination. Each batch was better, and I knew chia would absorb the liquid to create a firm texture like wheat or corn. I’m telling you this so you’ll know if you vary the recipe or substitute ingredients, they may just fall apart. The recipe is so easy. The chia seeds must first be finely ground – I used a handheld grinder. There’s no need to pre-soak the chia seeds – just throw them directly into the mix! Hooray! I prefer white chia seeds because they look like light colored grains that we recognize. You can use black chia seeds, and then your tortillas will be black. Fill them with your favorite foods & leftovers, make tacos, eat instead of bread, enjoy like Mexican tortillas or Indian flatbread. Dip in soups, use them to clean your plate, or slather them with guacamole. The possibilities are endless! Enjoy and send me your comments below. Makes 7 – 8 tortillas.
- 2 eggs (110 grams egg)
- 5 tablespoons finely ground white chia seeds, not soaked
- 6 tablespoons arrowroot powder
- 2 tablespoons shredded unsweetened coconut flakes
- 2 tablespoons coconut flour
- 3/8 teaspoon unprocessed salt (that's 1/4 plus 1/8 teaspoon)
- 2 cloves garlic
- 3 tablespoons coconut oil
- 2 tablespoons dehydrated onion flakes, optional. (Find them in the bulk section of most healthy groceries.)
- Add all ingredients to a food processor fitted with the "S" blade: eggs, chia seeds, arrowroot, shredded coconut, coconut flour, salt, garlic, coconut oil, and onion flakes, if using. Process well. (Be aware of the size of your eggs. If they're larger than normal the dough will be too runny. If they're smaller than normal the dough will be too hard and dry. I solve this problem by weighing the eggs in recipes where it's critical. 1 large egg = 55 g. 2 eggs = 110 g.)
- Remove the dough from the processor and wrap in parchment paper or plastic wrap. Allow it to sit for 15 minutes or more, so the chia and coconut flour absorb the moisture.
- Open the dough and roll it into a cylinder. Cut it into 7 or 8 equal size pieces. Roll each piece in your hands into a round ball. Place the ball in a tortilla press, or roll it with a rolling pin until it is a flat round tortilla shape. It is easiest to use plastic wrap to prevent sticking.
- Heat a non-stick pan over medium heat. Grease your hands with a bit of coconut oil. Gently pull the plastic away from one side of the flattened tortilla, and flip it into your greased hand. Then gently pull the plastic away from the other side and flip the tortilla into the heated pan.
- Cook it very briefly on one side, flip it with a thin spatula, and cook on the other side. Don't overcook or it will be stiff. You want these to be flexible so you can bend them around your favorite fillings. Place the finished tortillas on a plate or cover with a cloth to keep them warm.
- Enjoy! Fill them with your favorite foods, enjoy them instead of bread, like Indian flatbread. Dip them in soups, use them to clean your plate, or slather them with guacamole. The possibilities are endless!