Note: If you don’t have a tortilla press these can be pressed by hand with a sturdy cutting board or other similar object. Just do your best to get them as thin and evenly pressed as possible.
1/3 cup water
1 cupFisher® Chef’s Naturals Almond Flour
1/3 cup tapioca starch (substitute potato or cornstarch)
1/2 teaspoon xanthan gum
1/2 teaspoon salt
Bring ⅓ cup water to boil in small saucepan, then immediately turn off heat.
Combine all dry ingredients in large bowl and stir to incorporate.
Pour hot water into dry ingredients and stir until clumping and cool enough to knead by hand. Mix with hands until dough comes together and is slightly tacky.
Divide dough into 8 pieces. Roll each piece into ball.
Heat large skillet over medium-low heat.
While pan is heating, lightly spray piece of plastic wrap with cooking spray. Place it sprayed side up on a tortilla press, or on a sturdy counter space.
Place one of dough balls in center of plastic. Grease a second piece of plastic wrap. Place second piece on top and use tortilla press to flatten into circle. Rotate circle a quarter and press again. Repeat twice more, until wrap has been pressed on all four sides.
Once pressed, carefully remove top layer of plastic and reserve for remaining wraps.
Gently transfer wrap into hand and carefully peel other sheet of plastic off; reserve or the other wraps.
Place wrap in a skillet over medium-high heat and cook for 10 to 15 seconds; flip and cook another 10 to 15 seconds. Repeat cooking and flipping once more, then transfer to wire rack to cool.
Repeat with remaining tortillas.
Serve warm or store in airtight container in refrigerator for up to a week. Warm before using.