2 cups almond flour
2 cups tapioca flour
2 cans whole coconut milk
1 tsp Himalayan or REAL salt
Approximately 2 tablespoons of cooking fat, preferably lard or real butter.
Mix all ingredients through the salt together until all lumps are gone. It will be a thin consistency.
Heat a non-stick skillet (a well-seasoned cast iron pan is best) and ladle a half a cup of the mixture onto the skillet and gently spread it out in a circular motion to the desired size.
Let cook until you see bubbles rise and can easily flip with a spatula. Only cook the other side for a couple of minutes and then put on a cooling rack. They will look like white, thin pancakes.
After all of the “pancakes” are done, heat a skillet and put in a small amount of the cooking fat and put one of the tortillas in, moving it around quickly so it doesn’t burn or stick. Once browned (like a regular tortilla) using tongs, flip it over to brown the other side. This is a quick process so watch them carefully.
Enjoy as you would any tortilla, keep in refrigerator for up to two weeks!
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