Low Fodmap Tortillas – thin and pliable wheat tortillas that are perfect for your Mexican food and as wraps. Also vegan and Low Fodmap.
Course
Bread
Cuisine
Mexican
Keyword
Bread, low FODMAP, Mexican
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings1(2 medium sized tortillas)
AuthorManuela Zangara
Ingredients
95gms– ¾ cup Healthy Baker Low Fodmap flour
1generous pinch of salt
½tbspextra virgin olive oil
60ml– ¼ cup water
Instructions
Put the low fodmap flour, salt, extra virgin olive oil, and water in a medium bowl. Knead everything by hand.
To make the tortillas, divide the dough into 2 and roll it in between 2 sheets of baking paper. Make the tortillas really thin.
Heat up a non-stick pan and when the pan is hot, peel ONLY the top sheet of baking paper and flip the tortilla onto the pan. Only after the tortilla starts to cook, peel off the second layer of baking paper (that is now on the top). Be careful of the flame! I find that this is the only way to get a thin and pliable tortilla, as the dough can't spring back and become thicker.
Cook them quickly (1 to 1 ½ minute in total). If you cook them too long, they will harden and become crunchy.
Enjoy!
Recipe Notes
These tortillas also freeze well. Wrap them individually and bring back to room temperature before eating.