Chewy Chia Tortillas

Prep: 10 mins / Cook: 10 mins / Total: 45 mins / Servings: 10

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 cup (32g)  ground chia seeds140106141202
1/2 cup (96g)  psyllium husks362.880085.3474.69010.65
2 tbsp (16g)  tapioca flour5000130013
1 tbsp (12g)  glucomannan powder3000121200
1 tsp (4g)  salt0000000
2 tbsp (28g)  melted fat (lard, coconut oil, ghee, etc.)2402400000
1 cup (236g)  water0000000
Totals:822.8834g6g124.34g98.69g0g25.65g
Per Serving:82.293.4g0.6g12.43g9.87g0g2.57g *

Method:

  1. Combine the chia, psyllium, tapioca, glucomannan and salt in a mixing bowl. Combine the dry ingredients with a whisk or fork.
  2. Add the fat to the dry ingredients, then add about 3/4 cup (180 mL) of the water. Mix until the ingredients stick together and hold when squeezed within your fist. If you need to add a little more water, add a little more water.
  3. Once dough feels like a lightly fluffy and rubbery playdoh, form a nice ball, then wrap the ball in plastic wrap. Set aside for 30 minutes.
  4. Pull off and form little balls weighing about 1.5 ounces (40 grams). They’ll be like small golf balls. The more perfect the ball, the more perfect the tortilla.
  5. Place each ball between two sheets of parchment paper or plastic wrap. With a rolling pin, roll them to a consistent tortilla thickness. If you have a tortilla press, so much the better.
  6. Preheat a pan or two (or a flat top) to medium heat. If you’d like a very thin brushing of oil, it might be a good idea, although the dough has some of its own fat.
  7. Once the pan(s) is hot, remove a tortilla from between the two sheets of plastic or paper, then carefully place in the bottom of the pan. Once one side starts to gain a little color, flip the tortilla and brown the other side.
  8. Once both sides have a little color and the tortilla is cooked through, set somewhere warm and covered. Repeat the process until all your tortillas are cooked.