Prep Time::10 mins
Cook Time::1 mins
Total Time::11 mins
Servings::9
Yield::9 8-inch tortillas
Ingredients
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2 tablespoons water
2 teaspoons ghee (clarified butter), melted
4 eggs
½ cup tapioca flour
2 teaspoons coconut flour
1 pinch sea salt
Directions
Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Cook's Notes:
Arrowroot flour can be used in place of the tapioca, if desired.
A 1/2 teaspoon vanilla extract can be added to the batter if using sweet fillings.