Keto, Wheat free and Plant based wraps. One Mix makes 24 soft wraps.
Really easy to make and you only have to make 4 at a time using half cup of mix 3/4 cup boiling water and 1 tablespoon of oil. The oil is optional if you are really trying to cut out calories.
You can mix by hand but I use a stand up mixer for everything. Add all the ingredients to your mixer and blend until all the ingredients start to form a gelatinous dough.
Form the dough into a uniform ball and cut into 4 equal pieces.
Then you will form each piece into 4 round balls.
Now we are going to flatten each piece to a 7 - 8" tortilla. You can roll these out in between 2 pieces of parchment paper. You can also press each piece out using the back of a glass pie plate. It is easiest to use a tortilla press. I have an 8" and and 10" press and I use the 10". The 8" press does not have a large enough surface to press into a large enough tortilla. It is also important to invest in a cast iron press. The aluminum press does not work as well and it does not flatten as well. Place a piece of parchment paper on the press, place the dough ball in the center.
Cover with another piece of parchment and press down to flatten the dough to approx. 8" diameter.
Continue until all the dough is pressed. Preheat a non stick pan, sprayed pan to med-high heat.
Cook the Tortilla for 1:30 to 2 minutes until just golden brown. Then flip and cook another minute. Cooking time will depend on the how hot the pan is. The first Tortilla will cook slower as the pan heats up the Tortillas will cook faster.
Let the tortillas cook completely. Will become more pliable as cooked. These are high moisture so will need to be refrigerated if not used right away.
I have linked to the press that I bought. You could spend more and get a higher quality but for the price this one works well. As an Amazon Associate I earn from qualifying purchases. Tortilla Press 10"
Keto Vegan Tortillas
Perfect for light lunches with only 1 net carb and 50 calories per tortilla.
1.2 cup Buns Mix.
3/4 c boiling water
1 T oil
Pour dry mix into bowl. Add boiling water and oil
Mix until the dough starts to come together into a gelatinous ball. Continue mixing for 1 to 2 minutes until dough has cooled down. Use a stand up mixer or mix by hand with a spoon.
Flatten one dough ball with your hand onto a piece of parchment paper. Roll out or press with a heavy pan until tortillas is aprox. 7 inches in diameter.
Pre-heat non stick pan to medium/high. Flip wrap into pan and reduce heat to medium. Cook for 1:30 to 2 minutes on one side until a light golden brown. Flip over and cook for another 1minute.
Let wraps cool down completely. Wraps will be more pliable as they cool.
Cooked wraps must be refrigerated and used within 6 days or freeze for up to 2 months.