1 tbsp coconut flour
1/16 tsp baking powder
2 egg whites
2 tbsp water or coconut milk
1/2 tbsp olive oil
Pet peeve - this is a recipe that doesn't say how hot to heat the "heated pan", nor an approximate size of the tortilla so you know what size pan to use. I went pretty big (10" pan on medium - but the medium of our high BTU burner is pretty hot), figuring it would be better to be thin and not round than too thick.
RP Servings: 1
RATING: 1 if it's supposed to be Mexican. 2 as an egg thing - maybe a 3 with salt.
I put Nutella on a piece and tried that. Weird. It's just... egg, as you can see here. I think you could mess around with it and get more flour and less egg - or NO egg, since Mexican tortillas don't have egg. But who wants to do that?!