Incredible 2-ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are also vegan, keto, oil-free, easy to make, only 68 calories and 3.1 net carbs each.
Well, you did it. You found the tortilla recipe you have been searching for since forever!
What Makes These Coconut Flour Tortillas Special
You need never have made–or contemplated making–tortillas before now. But you can make these, because they are a cinch. Once you taste them you will want to make more, immediately.
They are not good. Or very good. Or even great.
They are AMAZING.
Darn delicious (faint coconut flavor, goes with everything, sweet or savory)
Filling (packed with fiber, real hunger busters)
Tender & fluffy
Super-flexible (roll, fold, quarter, even when cold)
Coconut Flour Tortilla Health Attributes
Just about anyone and everyone will love to eat these tortillas for the taste and texture alone. But these delectable tortillas also boast super-power nourishment that fits almost every eating style. Specifically, they are:
Vegan (no eggs, no dairy)
High Fiber (6.2 g per tortilla)
Low-carb (3.1 g net carbs per tortilla)
Low-calorie (68 per tortilla)
Excited? I hope so, because I have been chomping at the bit to finish writing this post in order to share this delicious, nutritious recipe with all of you!
Only 2 Ingredients Required
Amazing taste and texture. Great nutrition. Suitable for almost everyone. And now this: they are made with 2 ingredients.
You read correctly, to make these tortillas you need only 2 ingredients: coconut flour and whole psyllium husks. You will add some regular tap water, too. Add some salt if you like, but it is entirely optional/adjustable.
Any Substitutions for Coconut Flour or Psyllium Husk?
I love to provide substitutions whenever possible, but this recipe must be made with coconut flour. No other flour will work for this particular recipe. If you cannot eat coconut, check out the end of this post where I’ve listed a variety of other simple, grain-free & vegan tortillas you can make.
Psyllium husk cannot be swapped out either. Psyllium provides the structure and puff to these tortillas (yes, they puff!), much like eggs; other egg-free options, such as flaxseed meal or chia seeds, simply will not work in its place.
The only replacement for the whole psyllium husks is psyllium husk powder. The latter is simply ground psyllium husks. Three teaspoons of psyllium husk is 5 grams, 1 teaspoon psyllium husk powder is 5 grams. Hence, use 1 teaspoon of psyllium husk powder to replace 3 teaspoons of whole psyllium husks.
How to Make Egg-Free Coconut Flour Tortillas
Enough talking, let’s start making!
First, whisk the coconut flour, psyllium husks, and (optional) salt in a small mixing bowl. Coconut flour can clump a bit, so a quick whisk breaks up the lumps and bumps.
Next, add the water, stirring until completely blended. The mixture will look loose, but only for about 15 seconds. Soon afterwards, both the coconut flour and psyllium begin absorbing the water. Let the mixture stand for 5 minutes and, voila, you have tortilla dough.
How to Shape the Tortilla Dough
Shape the moist, springy dough into a smooth ball. Working with this dough is a breeze because it is very forgiving. Do not worry about making mistakes, it is almost impossible to do so.
Place the dough ball onto a cutting board and cut into 4 equal pieces, like so:
Roll each piece into a ball. It is very easy to manipulate the dough, so this step is quick and easy.
Next, place one of the balls between two sheets of parchment paper or wax paper. Plastic wrap will also work, if that’s what you have on hand.
Using a rolling pin, roll the dough into a circle that measures 7-inches (17.5 cm) across. It does not need to be perfect! Do not fret if the “circle” looks more like an amoeba. Simply pinch off pieces of dough from one place and press them into another, as needed. Or keep the amoeba shapes, they will still be delicious.
A wine bottle or can will work in place of a rolling pin, too. The simplest option? Your fingers. Press out the dough into a rough circle (do still place the dough between sheets of paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.
Tips for Removing the Paper from the Tortillas
Once the tortilla is rolled out, carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.
The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
How to Cook Coconut Flour Tortillas
Spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot. Place the tortilla, dough side down, into the hot skillet and peel off the remaining piece of paper.
Cook the tortilla for 2 to 3 minutes until it begins to puff. Slide a spatula underneath and lift it slightly; once it has many browned spots, flip it over. Cook for 2 to 3 minutes longer until the other side is browned and the tortilla is puffy throughout.
Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.
Use as you Would Any Tortilla or Flatbread
The texture of these coconut flour tortillas is like the very best fluffy, white flour tortillas. They work perfectly for enchiladas, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.
The slightly thicker, fluffy quality of these tortillas is akin to naan and other Middle Eastern flatbreads. Use them as an accompaniment for curries, spicy stews, soups and tagines.
But don’t stop there! Use the tortillas for sandwiches, wraps, desserts (as a sub for crepes), and so much more. I love them plain, too, warm or cold.
And I mean it when I say thet the tortillas are flexible (no tearing!). For example, fold them in half:
Roll them up:
Or fold into quarters:
I am 100% certain that you (and your friends, family, kids, and any lucky persons with whom you share) will love these tortillas as much as I do.
Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).
Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.
Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.
Lightly spritz a large skillet with nonstick cooking spray. Heat over medium high heat until hot. Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.
Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
The tortillas are delicious warm, room temperature, or cold!
Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Psyllium Powder Option:Use 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons whole psyllium husks.
Tip for Removing Tortillas from Paper: if the paper is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
These are great! We've made them exactly as described and they turned out perfectly. We've doubled the recipe and they were also great. Super flexible, delicious, and feel pretty healthy too! (Lots of fiber!)
Monday 15th of February 2021
Whoohoo! So happpy to hear these are winners, Rachel! :)
Thursday 26th of November 2020
Hola, gracias por la receta! Me queda duda de si el aporte de carbohidratos es de 3.1 por pieza o de 9.3 gr por pieza. Arriba en la descripción dice 3.1 pero en el desglose nutricional dice 9.3, me podrías ayudar a aclarar? Muchas gracias!
Tuesday 24th of November 2020
I’ve tried different ways online to make tortillas! This is by far the best!!! I followed measurements exactly they are lovely! I made a second batch and added baking powder and garlic and they puffed up lovely!!! And u can either make them thicker like a naan or thin like a tortilla! There amazing and mine were only 68 calories each! Can’t wait to make more and freeze some for leftovers :) my bf loved them too and he’s sceptical about my low carb low calorie cooking lol xxx thankyou
Saturday 16th of January 2021
These are simply THE BEST!!! omg thank you, I just love these, only one problem, I eat too many of them, I added some vegan cheese melted it, and fantastic, I toasted them added almond butter, delish!!
thumbs up and thank you :)
Monday 7th of December 2020
That is soooo exciting to hear, Kez! My husband and son are like your bf (skeptical) but they love these, too xo
Friday 20th of November 2020
I am so excited to try these, I can't eat corn and wheat tortillas always leave me disappointed, these look like they could just do the trick!
Monday 23rd of November 2020
Hi Rachel! I think you will be very happy with these. They taste like fluffy white flour tortillas (but better IMHO). My son and husband, are sometimes major skeptics of alternative recipes, absolutely love them. We eat them with Indian food, too (fluffy like naan).
Thursday 19th of November 2020
Hi 😊 I made these and loved the taste, but mine didn't puff up and become fluffy like yours did, so I have no idea what I did wrong...especially with two ingredients haha. Do you have any idea what I might be doing wrong? I used whole psyllium husks and the correct measurements, however it cooked up just like a very flat tortilla. Thank you 😊
Monday 23rd of November 2020
Hi Jacqui! I am so glad you liked these. Regarding the puffing, it is likely one of the following, or both: (1) you may have pressed the tortillas thinner than I did (thinner=less puff); (2) (this is most likely the reason) the pan needs to be hotter. It is that initial heat of heat that causes the water in the dough to run to steam and puff up the tortillas.
I am sure you will get your puff after another try!