- Measure hot water in a glass measuring cup and mix the psyllium husks in; allow to sit while you work on the rest. They will get very thick, nearly a solid. That’s expected.
- In a separate bowl or food processor, mix all the dry ingredients, then cut or process in the olive oil and tomato sauce.
- Cut or process in the psyllium husk mixture, watching to see glimmering throughout to get the psyllium husk fully incorporated, then add water as necessary to help incorporate all the dry parts and avoid your tortillas being crumbly. Knead with your hands for 1-2 minutes.
- Divide dough into 16 equal balls.
- To roll:
- Place between two layers of flexible material – you might use parchment paper, wax paper, silicone mats, or a plastic, flexible cutting board. Lightly sprinkle arrowroot starch on the bottom surface, then put a bit on top of the ball of dough too. Not too much – but enough to prevent sticking.
- Flatten with the palm of your hand, roll from the center out, then rotate and repeat, rolling out to about 6” diameter.
- Use the flexibility of your surface along with gravity and perhaps your metal spatula to help you peel the circle of dough off and get it to your cooking surface.
- You may also be able to manage rolling out with nothing between your rolling pin and the dough, but you’ll need a very thin, sturdy metal spatula to scrape the tortilla-dough-circle off whatever surface you’re using. Keep them small; they’re a bit tricky to manage.
- To cook:
- In a cast iron pan, heavy-bottomed skillet, or best yet, a griddle of some sort, cook tortillas until very lightly browned on the bottom and dry-looking, then flip. On the stovetop, use medium-low to start. If they fall apart while flipping, you didn’t cook long enough. If they become brittle like a chip, you either cooked them too long or at too high of a temperature.
- I hesitate to give an exact time for cooking because it varies with temperature of the surface. I’ve cooked them for 30 seconds per side or 2 minutes, depending on how high my burner was on under my cast iron griddle. On medium low, it’s about 30 seconds. Just check for browning on the bottom edges.
- Store in an airtight container of some kind at room temperature for a day or in the refrigerator for 5-7 days. (Maybe longer…I’m not sure! They haven’t lasted that long here yet…)
* If the dough is sticky, they won’t behave well. Use arrowroot starch liberally on your surface by spreading it out with your hands. ( (use the code STEWARDSHIP for 10% off at that site!) to roll makes the tortillas taste like coconuts because it’s right on the outside, so I wouldn’t recommend that.)
* These do NOT work on an electric tortilla press. They fall apart into a very thin top and bottom, even when the non-stick surface was slathered with grease.
* The tortillas are sturdier with coconut flour and roll a bit better, but if you don’t have coconut flour, they’ll still work fine without it.
* Try other add-ins, like roasted red peppers, garlic, spinach, and zucchini.
* Try adding some grated Parmesan cheese, both for flavor and stick-together-ness.
* Serve with pizza sauce and cheese, fried on the same surface you cook your tortillas on.