Ingredients
Method
- Whisk together the almond flour, tapioca starch, baking powder, and salt in a large mixing bowl. Ensure all clumps are broken up so the leavening agent is distributed evenly.
- Crack the egg into the dry mix. Use a spatula to fold the egg into the flour until a thick dough forms. If it remains too crumbly to hold its shape, add one tablespoon of warm water and mix again.
- Move the dough to a surface lightly dusted with starch. Knead it by hand for two minutes until smooth. Wrap the dough in plastic and let it rest at room temperature for 15 minutes to hydrate.
- Roll the rested dough into a log and cut it into eight equal pieces. Roll each piece into a smooth ball. Keep the balls covered with a kitchen towel to prevent them from drying out.
- Place one dough ball between two sheets of parchment paper. Use a rolling pin to flatten it into a circle about six or seven inches wide. Aim for a very thin, even thickness.
- Set a non-stick skillet over medium-high heat. Let the pan get hot for at least a minute before adding the first tortilla. No oil is necessary for this step.
- Carefully peel the tortilla from the parchment and lay it in the hot pan. Cook for 60 seconds until bubbles appear and brown spots form on the bottom. Flip and cook for another 30 seconds. Remove the tortilla and immediately place it inside a folded clean kitchen towel.
Notes
To get the most professional result, focus on your flour choice. Always use “superfine” blanched almond flour rather than almond meal; the fine texture is what prevents the tortillas from being gritty or heavy.
If you want a more authentic flavor, try adding a half-teaspoon of onion powder or a pinch of garlic salt to the dry mix.
These subtle spices help mask the nuttiness of the almonds and make the wraps taste more like traditional flour tortillas.
Another way to improve the recipe is to use a tortilla press if you have one. Just remember to still use the parchment paper liners to prevent sticking.