Prep time: 35 minutes
Yield: 20–30 small tortillas
Reading time: 2 minutes
These gluten-free and dairy-free Mexican tortillas are the perfect choice for anyone looking for a tasty and light alternative.
This quick and easy recipe brings the authentic flavor of tortillas — but adapted for restricted diets.
Make a crispy and healthy version to complement your meals or create fresh, new dishes.
Ingredients:
- ¾ cup of cornmeal (regular)
- ½ cup of golden or brown flaxseed flour
- 3 tablespoons of regular olive oil
- ¼ cup of water
- 1 teaspoon of salt
Instructions:
Mix the dry ingredients: In a bowl, combine the cornmeal, flaxseed flour, and salt.
Add liquids and mix: Pour in the water and olive oil. Stir until you get a firm, moist dough ideal for forming crispy tortillas.
Roll out the dough: Place the dough between two sheets of plastic wrap. Use a rolling pin (or bottle) to flatten it evenly and thinly.
Cut into triangles: Slice the dough into triangles using a knife — you can make them small or large depending on your preference.
Bake until crispy: Arrange the triangles on a lightly greased baking tray and bake in a preheated oven at 180°C (356°F) for about 20 minutes. They’re ready when golden and crisp.
Additional Tips:
Let them cool and store in a glass jar to maintain crispiness.
Perfect for serving with guacamole, fresh salsas, or light fillings like grilled veggies.
Add dried herbs like oregano to the dough for extra flavor.
See Also:
- Guacamole mexicano tradicional: receita autêntica e saborosa
- Manteiga vegana sem lactose: deliciosa e fácil de fazer em casa
