1/2 cup ground Almonds
1/2 cup Gluten Powder
1 cup Soy protein isolate
3 Tablespoons Lard
1 teaspoon Salt
1 cup Water
Mix ground almonds, gluten powder, soy protein isolate and salt. Rub in lard until the mixture resembles fine crumbs
Slowly add the water, 2 Tablespoons at a time, mixing well until ingredients form a ball.
Cover and let dough rest for 20 minutes. Divide dough into 16 equal pieces. Roll each piece into a ball. Sprinkle countertop with protein powder or a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6-inches in diameter.(This is tough, because of the Gluten, I recommend a “Handled” Rolling pin, if you don’t want sore palms!)
Heat a large nonstick frying pan over medium-high heat, “dry”, then cook them until they are lightly browned then turn over and lightly brown other side. This takes an instant! Watch them, or they burn! A burned fat residue will build up on the pan surface, scrub it off after you cook 6 or so.
Very like cooking chapatti’s, if you have ever done so.
Store cooked tortillas between damp paper towels until done cooking all tortillas. They go crisp when cool, and freeze very well. Reheat wrapped in a damp tea towel for about 15 seconds or until warm and soft.
After fiber these are 1.7 carbs per tortilla.
Another idea with these is to cut them into 1/6th pieces with a pizza wheel, and deep fry for Tortila chips!!!