Hi amigos 🙂
We are going to make flaxseed keto tortillas to enjoy in any kind of tacos, enchiladas. or quesadillas.
Thank you for visiting !
INGREDIENTS (for 5 or 6 tortillas approximately)
1 cup ground golden flaxseed
1 teaspoon olive oil
1/2 cup warm water
Salt to taste (I use 1/4 teaspoon)
A pinch of turmeric (optional, just to give it a little color)
Combine the flaxseed with the olive oil
Dissolve the salt and turmeric in the warm water and add to the flaxseed.
Stir the dough with a spatula and let stand for 2 hours
Take a small amount, lightly kneading the dough and form a ball a little bit smaller than a golf ball.
Form the tortillas using a tortilla press or heavy dish
For using the press you will need 2 pieces of waxed paper or plastic to keep the tortilla from sticking to the press. In México people cut plastic grocery bags for the plastic pieces. I used a ziploc bag
Cover the base of the tortilla press with a piece of plastic
Put a small ball of dough on it, in the centre, and cover the dough with another sheet of plastic.
Firmly press down the top plate. Wiggle the press handle slightly from side to side to evenly distribute the dough. Lift the top plate. Rotate the tortilla 180 degrees ( a half turn) and firmly press again to make the tortilla thin as possible
To cook the tortillas use a skillet. Before starting to cook the tortillas warm it medium heat for 5 minutes. Then place the firs tortilla on the pan for 1:30 minutes. Flip it and cook the other side for one minute.
Make sure to cover the dough with a dry kitchen towel to prevent them from drying.
If you are not going to consume them at the moment, and to keep them soft and flexible put them in a plastic bag. and store them in the refrigerator. Let them cool before storage.