Update 3/1/21: The best amount is 2 tablespoons of coconut flour. For some reason I had 1 tablespoon here, but in the recipe in my book I use 2 tablespoons and others have mentioned that 2 tablespoons works well.You can bake these if you prefer. Preheat your oven to 400 degrees F/200 degrees C and line a baking sheet with parchment paper or nonstick baking mat. Pour the batter in the shape of cirlces on the sheet and bake for 15 minutes. Use a spatula to flip them midway, at about 8 minutes. You can make the tortillas about the same size by measuring each circle in tablespoons, making each circle 2 tablespoons of batter, and leave space between each tortilla.If you find these too eggy (some comments), add more coconut flour, starting with 1 teaspoon.
Servings: 6servings
Calories: 71kcal
Ingredients
2/3cupegg whites about 4 large egg whites, or 8 tablespoons
In a bowl, whisk together the egg whites, 2 tablespoons oil, milk, and lime juice.
Add the coconut flour, cumin, and salt; whisk until well blended. Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
Heat the skillet over medium heat and add about 1 tablespoon of butter or oil.
Once the skillet is warm, pour in about 2 tablespoons of batter to make a 4 to 5-inch tortilla.
After a few minutes, when the edges and bottom are starting to brown and you can easily slip a spatula underneath, flip the tortilla to the other side.
Transfer the tortilla to a plate and repeat with the rest of the batter. Place waxed apper or parchment paper between the tortillas. Serve, or cover and store in the refrigerator for up to a week or so.