Paleo Tortillas



Every time I’ve tried a paleo tortilla or crepe recipe, it’s been disappointing. The majority of recipes I’ve seen use coconut flour, which can be decent for consistency, but overwhelming in flavor. When making a savory tortilla, I didn’t want to taste any coconut flour, and the tortilla itself would be super super thin.

Then I came across this recipe for naan. Naan? No. Not really. The first time I tried this, I was majorly disappointed. However, after some troubleshooting and several attempts, I was able to get a texture and flavor I enjoyed. I still wouldn’t put it in the category of naan because it’s consistency isn’t like a bread, but it has a nice bite to it. It reminded me of the tortillas I had in Belize, which were a bit thicker and chewier than a normal store-bought tortilla.


Paleo Tortillas

From My Heart Beets. Makes 4 tortillas.

  • 1 cup canned coconut milk (full fat)
  • 1/2 cup tapioca flour
  • 1/2 cup almond flour
  • 1/2 teaspoon sea salt

Mix ingredients in a large bowl and whisk well. Let sit for 5 minutes.

Place a small to medium non-stick saute pan over low to medium heat (err on the side of lower). The key to success in this recipe are the directions and heat, so pay close attention! (I say this because I often fudge directions and skip over things. With this recipe, you’ll have something less than desirable if you do that.)

Pour enough batter to cover the small skillet with a thin layer of batter. Grab the saute pan by the handle and slowly and gently move the pan so the batter is spread evenly. Let sit for about 2-3  minutes, until you see a few bubbles here and there. Generally, I found I had to tell myself to wait longer than I thought I should. Because the heat is low, it’ll take longer. However, low heat is necessary to cook the middle. Otherwise, you’ll have a crispy outside but gooey inside. No good.

Flip over and cook for another 2-3 minutes. I found that each side looked a bit different, but as long as you get some browning, and the tortilla is thin, the middle should be slightly chewy, but not gummy. If the inside is gummy, that means your heat is too high. Another option is to finish the tortillas in an oven at 350 for 10 minutes, but I liked just using the stovetop.


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