I don't throw around the term "best" very often, but this tortilla is honestly the best keto tortilla I've ever tasted.
Ever since making my "dirty keto" corn tortilla recipe several months ago, I've been on a mission to make a tortilla that is quicker, easier, and less expensive to make. It took a while, but after a bit of inspiration from Vernaz and her YouTube channel, I found that paneer (Indian cheese) was the magic ingredient.
I use a variation of this dough (which I have named "Pan Head" for "paneer" and "Fat Head") in my highly customize-able keto cracker recipe. I foresee a lot of keto people using this going forward.
Vernaz's video:
https://youtu.be/SAe0a2ZlUIs
Printable recipe with macros: https://seriousketo.com/baked/keto-tortilla-2-0/
Tools and ingredients used in this video:
10" tortilla press: https://amzn.to/3c6RLPB
10" parchment rounds: https://amzn.to/2Nl31xi
Cast iron skillet: https://amzn.to/3cE6r61
Cooling rack: https://amzn.to/2X8jnKT
Bench scraper: https://amzn.to/2WGgSQU
Desiccant packets: https://amzn.to/2X7uGD3
Hemp hearts: https://amzn.to/2LCazYb
Lupin flour: https://amzn.to/2LDPpsL
Psyllium husk powder: https://amzn.to/3dUKobq
Xanthan gum: https://amzn.to/3680NGW
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