2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan) Recipe
Delicious and simple 2-ingredient coconut flour tortillas that are grain-free, vegan, and perfect for anyone looking for a gluten-free alternative. These tortillas are easy to make with just coconut flour, whole psyllium husks, water, and an optional pinch of salt. Quick to prepare, they cook up crispy with a soft, pliable texture, ideal for wraps, tacos, or as a low-carb flatbread substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 tortillas 1x
- Category: Flatbread
- Method: Stovetop
- Cuisine: Vegan, Gluten-free
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 1/2 cup coconut flour (preferably weighed for accuracy)
- 2 tablespoons whole psyllium husks (not powder)
- Optional: 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup water
Instructions
- Combine Dry Ingredients: In a small mixing bowl, stir together the coconut flour, whole psyllium husks, and optional sea salt. Make sure to break up any lumps in the coconut flour to create an even mixture.
- Mix Wet and Dry: Add the water to the bowl and stir until all ingredients are combined. Let the dough stand for 5 minutes so it thickens into a moist and springy ball.
- Portion Dough: Divide the dough into 4 equal pieces and roll each piece into a ball.
- Shape Tortillas: Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap can also be used). Roll out the dough with a rolling pin into a 7-inch (17.5 cm) circle. Carefully peel off the top layer of paper.
- Heat Skillet: Heat a nonstick skillet or very well-seasoned cast iron or ceramic nonstick pan over medium-high heat until hot. If you don’t have a nonstick pan, lightly spritz a medium or large skillet with nonstick cooking spray.
- Cook Tortillas: Place the tortilla dough side down into the hot skillet and peel off the second piece of paper. Cook for 2 to 3 minutes or until the tortilla begins to puff and the bottom is browned in spots, checking occasionally by lifting with a spatula.
- Flip and Finish Cooking: Flip the tortilla and cook the other side for 2 to 3 minutes more until it puffs and develops golden brown spots.
- Cool Tortillas: Transfer the cooked tortilla to a metal cooling rack. Repeat the shaping and cooking process with the remaining dough balls.
- Serve: Enjoy the tortillas warm, at room temperature, or cold. They are perfect for wraps, tacos, or any dish that calls for a grain-free, vegan flatbread.
Notes
- Use whole psyllium husks rather than powder to achieve the best texture and binding.
- Weighing coconut flour ensures accuracy and consistent results.
- Nonstick skillet or well-seasoned cast iron is essential to prevent sticking.
- These tortillas are grain-free, vegan, and gluten-free making them suitable for multiple dietary needs.
- Store leftover tortillas in an airtight container in the refrigerator and reheat in a skillet for best texture.
- If you want larger or smaller tortillas, adjust the dough portion size accordingly but keep cooking time proportional.
- Rolling dough between parchment or wax paper prevents sticking and tearing.
Keywords: coconut flour tortillas, grain-free tortillas, vegan flatbread, gluten-free tortillas, psyllium husk tortillas, low-carb tortillas
