These gluten free tortillas are perfect for a Mexican-themed paleo meal!
gluten free, grain free, Paleo
3/4cupmilkwhole or coconut,
gheebutter, or coconut oil, for pan
For savory add:
Place eggs and milk in blender and whiz until frothy. Add the coconut flour and blend. Add remaining ingredients (except for ghee) and blend until nice and smooth (you may want to scrape down the sides of the blender).
Preheat a medium-sized cast iron skillet over medium heat. Add some ghee/butter/coconut oil to the pan.Blend the batter once more. Pour a scant 1/4 cup into the hot pan. Immediately swirl the pan (using a hot pad), or use the bottom of the measuring cup to spread it out.
Cook until the tortilla begins to brown on the bottom, about 1-2 minutes. Flip and cook until the other side begins to brown, about another minute. Remove to plate and cover with a clean towel. Repeat with remaining batter.
Cool completely and store in an air-tight container in the refrigerator.