Whether you need tortillas for your Tuesday night tacos tradition or your breakfast burrito, this recipe is exactly what you're looking for. Bendable (especially when they're warm) yet sturdy, these gluten-free and grain-free tortillas are sure to earn a spot in your regular rotation of carb light meals.
Combine the almond and coconut flours, xanthan gum, baking powder, and salt in a large mixing bowl or the bowl of a stand mixer.
In a separate small bowl or measuring cup, whisk together the egg and water. Add the wet ingredients to the dry, mixing to form a cohesive dough.
Transfer the dough to a work surface and knead it by hand for a minute or two. Cover the dough and let it rest while you preheat a heavy-bottomed pan over medium heat or an electric griddle to 325°F.
Divide the dough into four equal pieces; if you have a scale, each piece will weigh between 45g and 50g. Quickly shape the pieces into balls as you go.
Roll each ball between two pieces of parchment paper or two pieces of plastic wrap, creating thin disks about 7” to 8” in diameter. Use a plate or overturned bowl about 6” in diameter to cut out an even circle (or use a 6" round cutter). Gather the scraps to reroll into more tortillas (you'll have enough to roll one or two extra tortillas).
Using no oil in the pan, dry-fry the flatbreads one at a time for 30 to 60 seconds on each side, until just barely turning golden brown in spots. It's best to do this simultaneously with the rolling and cutting; once you've rolled out and cut one tortilla, pop it into the frying pan while you roll out and cut the next.
Remove the flatbreads from the heat and keep them wrapped in a kitchen towel until ready to serve; this will keep them warm and pliable. If not serving immediately, transfer them to a rack to cool, then wrap in plastic. Rewarm the tortillas gently in a pan or on the griddle, or for 10 to 15 seconds in the microwave.
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