These prebiotic and gluten-free tortillas are a mainstay in my household. Easy to prepare (and prepare ahead) for breakfast, lunch, or dinner. Psyllium husks are a friend to your gut. Combined with almond, coconut, and arrowroot flours they help with vata digestive regularity, provide good fiber for pitta to slow down hot digestion, and are light enough for kapha to enjoy.

Be sure to use boiling or very hot water for this recipes to expand the psylium husk. Particularly for vata, we don’t want them to expand in the gut to further use water resources.

The quantities for this recipe make a batch of dry ingredients that you can use for about 32 servings. Use approx 1 cup of dry ingredient at a time to make 8 tortillas.

Recipe

Ingredients

1 part psyllium whole husk (must be whole husk or tortillas will be gluey)

3/4 c. coconut flour

1 c. almond flour

1 c. arrowroot or tapioca flour (I like arrowroot)

1/2-3/4 tsp salt

1 tbs baking powder

On cooking day:

1 tsp olive oil, sunflower oil, or dosha-specific oil

1 c. boiled water

Directions

Add all dry ingredients together. Measure out approx 1 cup of dry mix and add to a mixing bowl. This will yield 8 4” tortillas. Save the rest of the dry mixture in air tight container.

Boil 1 cup of water

Heat frying pan, cast iron pan or griddle on med low heat

When pan is hot, add 1/2 tsp oil and wipe down with paper towel (pan should not smoke)

In a mixing bowl, add oil to dry mixture

Slowly add 1/2 cup boiled water to dry mix and stir with a spoon. Note how mixture expands. Continue adding water until mixture can form a ball. When it’s cool enough to knead work the dough into a ball. It’s OK if it’s a little loose.

Let stand for at least 5 minute. 10 preferably.

Cut into 8 sections and roll into balls

Place parchment paper on tortilla press or use a rolling pin to flatten into desired shape.

The dough should peel off the parchment paper. If it’s too sticky, scrape off and add back to dough ball. Add 1/2 tsp of dry mix or enough to being dough together. Alternatively, if the dough is too dry and crumbly, add more water little by little.

Add torilla to frying pan and cook on each side 2-3 minutes or until you see some toasted areas. Flip and do the same on the other side.

You can serve tortillas warm or keep them in the fridge for a day (they’ll last for 2-3 but this is Ayurveda so we like to keep leftovers to a minimum:-)

Serve with any food that you’d eat with a traditional tortilla, pita, dosa, or flatbread. They are strong enough to hold food well.

Seasoning ideas:

Add cinnamon, jaggery, and ghee for a breakfast for a (vata nourishing sweet treat

Add fennel, cumin, and cilantro (or coriander seeds) for a pitta-friendly tortilla

Add garlic powder, turmeric, paprika, cumin, and black pepper for kapha-busting