I’ve been trying to create the perfect soft shell tortilla for awhile now…. THIS IS IT!!!! Unlike most gluten free/grainless tortillas, they are super chewy and don’t fall apart. I don’t like buying the store bought ones because they are over priced, plus are full of inflammatory grains, added sugars and preservatives. This recipe is definitely a keeper!
Gluten free, dairy free, paleo, vegetarian, vegan, soy free and refined sugar free.
Grainless Naan Bread Recipe
Makes: 6-8 Tortillas
- 1 cup almond flour
- 1 1/4 cup tapica starch (flour)
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter (melted)
- 2 egg whites (room temperature )
- 5 tbsp water (add an extra tbsp or two if needed)
- 3 tbsp avocado oil
In a large bowling bowl combine flours, salt, garlic and onion powder.
In another mixing bowl combine melted butter, egg whites and water. The dough should be a soft but solid texture.
Roll dough into a ball. Place in bowl and cover bowl with a lid or plastic wrap. Let dough sit at room temperate for at least 30 minutes.
Dust a flat surface with tapioca starch. The next couple steps you will be using a lot of extra tapioca starch! This is the key to keep the dough from sticking. Cover your hands, your flat surface, your rolling pin, everything! Divide dough into 8 equal balls.
Heat 1 tbsp of oil in a skillet on the stove top. Cook at medium-low heat.
One at a time, use a rolling pin to roll balls into thin, flat tortillas, approx 6″ in across. Remember, lots of extra flour is key to prevent sticking.
Gently pick up flattened tortilla and place in skillet. Cook for 1 – 1 1/2 minutes, then flip and cook for a minute on the other side. Continue with all tortillas adding a small amount of oil to grease the pan for each tortilla.
Store in an air tight container. They also freeze well in an air tight container, you are best to put wax paper in between each to prevent from freezing together.