Low Carb Spinach Tortilla
Vegan, Gluten-free, Coconut Almond Flour spinach tortilla/roti
This coconut-almond flour flatbread is soft, tender. It’s not only vegan and gluten-free, but it’s also Paleo, Whole30, and keto friendly. It stores well in the fridge (in an airtight container) for a couple of days. Use this tortilla to make a wrap or burrito, stuffing it with Chilli Paneer or go traditional and have it in place of your roti along with palak paneer or bitter gourd vegetable. Either way this is definitely a must try recipe.
Nutritional Information of Key Ingredients (WW points: 2 SP per tortilla)
*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Recipe yields - 6 Tortillas
Prep Time: 5 mins Cook Time: 12 - 15 mins
Coconut flour - 1/2 cup
Almond flour - 2 tbsp
Psyllium husk - 3 tbsp
Spinach - 2 cups
Oil of choice - 1 tbsp (we used coconut oil)
Baking soda - 1/2 tsp
Salt to taste
Warm water - 1 cup
Method of Preparation
Blanch the spinach in hot water for 2 minutes. Drain the water and puree the spinach. Set aside
In a medium mixing bowl, combine the coconut flour, almond flour, psyllium husk, baking soda, and salt.
Add in oil, spinach puree and warm water. Stir it well with a spatula, then use your hands to knead the dough. Knead for 1 minute. Add more water if needed. The dough should be moist. Set aside for 10 minutes.
Cut the dough into 6 even pieces, roll each pieces into a small ball and flatten it slightly to form a disc.
Place the disc in between layers of parchment paper and start rolling with a rolling pin to your desired thickness. Unpeel the top layer of parchment paper from your flatbread.
If you are unable to roll the dough into a round shape, you can use a plate to cut out a round flatbread. Keep the outside dough to reform a ball and roll more flatbread.
To cook the bread, heat up your cast iron (or non-stick) pan over medium-high heat Flip over the flatbread on the hot pan and peel off carefully the bottom piece of parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
Repeat the same process for the other flatbreads
Store leftover flatbread in an airtight container in the refrigerator for 4-5 days.
For longer term storage, freeze in an airtight container with a piece of parchment paper or butter paper in between each flatbread for about 1 month