Roasted Pepita Seed Tortillas
Roasted pepita seeds ground into flour to create a base for a zero net carb tortilla that mimics corn tortilla. Finally, a substitute for corn tortillas that I can actually appreciate. I’ve spent TEN years trying to figure out OR find a recipe that would come close to my favorite corn tortilla shells. These toast well, crisp up nicely and give that essence of a mesa. These make even Mr. Picky happy when used in my Keto Enchiladas. (He’ll tell you it was his recipe because he assembled them first)
Trying to figure out a seed or nut that would give a corn-like texture was tricky. Diving into Paleo and Vegan recipes always brings back high carb options that wouldn’t keep a body in ketosis. This recipe is a version of 4 different paleo, and vegan recipes worked into one glorious, tasty, and pliable round of yummy.
Psyllium Husk Powder
What is psyllium husk? Its a form of fiber made from the Plantago ovata plant’s seeds. You will find this in husk or powder form in a supplement section of a health store. Psyllium is great for the digestive system but also has benefits to the heart health and blood sugar control.
In baking, psyllium powder retains moisture, allowing breads and tortillas to become less crumbly. It also gives a bread-like texture to low carb baked goods.
It is important to know that you can also purchase Psyllium Husks that are not yet ground down. You will want the powder version. I recommend the Now Foods or Bob’s Red Mill version as it does not turn baked goods purple like some other supplements versions do. Also, ensure you are not buying capsules of psyllium husk powder.
Roasted Pepita Seeds
There is an actual difference in where these two items originate. In this recipe, you can interchange the two or blend them for flavor.
Pepitas are harvested from a hull-less pumpkin known as Oil Seed pumpkins. When roasted with salt, they have a slight nutty grain-like flavor. This works great when using them in my Chicken Enchiladas.
Pumpkin seeds, are sweeter but still contain a slightly nutty flavor. I’ve made the tortillas with both but prefer pepitas.
Preparing the Dough
Roasted pepita seeds ground to flour to create a base for zero net carb tortillas means you can enjoy without the guilt. In a food processor or blender, pulse roasted seeds until a fine flour is formed.
In a bowl, add seed flour, coconut flour, psyllium husk, salt, pepper, garlic and Xanthum gum (if using). Whisk until well blended.
Make certain you are initially using hot water for the recipe. This allows the husk to absorb the liquid and expand. It will continue to expand as you mix and blend the dough, this process takes several minutes. As you divide the dough into 4 sections, if the dough is crumbling, more water needs to be added (1/2 tablespoon at a time) and kneaded in. This is due to different brands of psyllium husk powder, coconut flour, and the current climate. As you roll the dough, keep a small bowl of water beside your work station. I like to dip my fingers in as I manipulate and roll the dough to ensure it stays pliable. You can also use a tortilla press for these gems.
Roll dough between two sheets of parchment paper to 1/4 inch thickness. Cut a circle in the dough to resemble a tortilla. I like to use a small lid with a handle for perfect circles.
A note about what skillet you use. Seasoned cast-iron makes a great surface to cook on. If you don’t use cast iron, a skillet can be warmed at medium heat for five minutes. Add a few drops of oil to the pan and allow the oil to heat before spreading around the pan surface.
Cut dough should hold together well as you transfer it to the skillet. If it’s super thin and breaks, you’re going to get a very crunch shell. Heat for 2-3 minutes over medium heat before flipping to cook an additional minute.
Store cooled tortillas in an air-tight container and store in the refrigerator for up to two weeks.
Keto Pepita Seed Tortillas
Equipment
- Skillet
- Rolling Pin
- Parchment Paper
Ingredients
- 6 Ounces Roasted Pepitas Ground to a flour in blender or food processor
- 3 Tbsp Coconut Flour
- 1½ Tbsp Psyllium Husk Powder
- ⅛ tsp Xanthum Gum
- 1 Tbsp Olive Oil
- ½ tsp Redmond's Real Salt
- ½ tsp Pepper, fresh cracked
- ½ tsp Garlic Powder
Instructions
- Heat skillet on medium high heat. If not using cast iron, just before adding each tortilla, spritz with oil to prevent sticking.
- Mix all dry ingredients in a bowl until well blended
- 1 cup hot water
- Stir dry ingrediets with olive oil and hot water until a ball starts to form. Continue to knead with hands for several minutes.
- Cut dough into 4 equal parts
- Roll dough between 2 pieces of parchment paper until very thin. Cut into a circle. Keep a small bowl of water next to your work station, dab the dough with water to keep it pliable
- Transfer tortilla to heated skillet (add oil if not using a seasoned cast iron pan)
- Cook tortilla for 1-2 minutes before flipping. Cook an additional minute on the other side. Remove from heat and repeat with remaining dough. Recipe should make 8 – 5.5 inch tortilla.
Notes
