Gluten-Free low-carb tortillas

Mix the eggs and buttermilk (or yoghurt/milk) together. Measure out the dry ingredients and add them to the egg mixture. Mix well and leave to rest for 10 minutes. If the dough is too watery, add some more oat fibre. The texture should resemble yeast doughs and be easy to work with.

Use a non-stick frying pan on medium+ heat. The tortillas are dry-fried, so don’t add any grease to the pan. Split the dough into 6 equally large pieces. Use a rolling pin and lightly roll out each piece between two pieces of baking paper until they’re approximately 15 cm/6 inches in diameter. Sprinkle some oat flour over the dough to make sure it doesn’t stick to the parchment.

Remove the upper piece of baking paper and flip the tortilla (with the parchment still attached) onto the pan. Leave to fry for a few seconds before gently removing the top baking sheet by holding the tortilla down with a spatula. Make sure the tortilla doesn’t fold. Fry for approximately 1 minute on either side and place the tortillas onto a moist kitchen towel as they finish frying.

This recipe’s borrowed from Norwegian blog Fett & Forstand