🌿 Mediterranean Low-Carb Tortillas
Soft, flexible, gluten-free, keto-friendly, and perfect for wraps, gyros, or mezze-style plates.
🧾 Ingredients (6–8 tortillas)
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1 cup almond flour
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2 tbsp psyllium husk powder (for flexibility)
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1 tsp baking powder
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½ tsp salt
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1 tsp dried oregano
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½ tsp dried thyme
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1 tbsp olive oil
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¾ cup hot water
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Optional:
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1 tsp za’atar or garlic powder
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Chopped fresh parsley (very fine)
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👩🍳 Instructions
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In a bowl, mix almond flour, psyllium husk, baking powder, salt, oregano, and thyme.
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Add olive oil and hot water. Stir quickly until a dough forms.
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Let dough rest 5 minutes to hydrate and firm up.
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Divide into equal balls (golf-ball size).
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Place between parchment papers and roll thin.
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Heat a non-stick pan over medium heat.
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Cook each tortilla 1–2 minutes per side until lightly golden with brown spots.
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Stack and cover with a towel to keep soft.
🥗 How to Serve (Mediterranean Style)
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Chicken shawarma wraps
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Falafel or halloumi wraps
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Lamb kofta tacos
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Mezze platter with hummus & baba ghanoush
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Breakfast wrap with eggs & feta
❓ Q & A
Q: Are these tortillas keto-friendly?
A: Yes! Very low net carbs and high in fiber.
Q: Can I replace almond flour?
A: Yes—use sunflower seed flour for a nut-free version.
Q: Why psyllium husk is important?
A: It gives elasticity and prevents cracking.
Q: Can I bake instead of pan-cook?
A: Pan-cooking is best. Baking makes them dry.
Q: How to store them?
A:
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Fridge: up to 5 days (airtight)
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Freezer: up to 2 months (with parchment between)
Q: Can I make them dairy-free?
A: They’re already dairy-free 👍