You’ll need: – 3 cups cooked flour – 1 1/2 teaspoons salt – 1/4 teaspoon ground black pepper – 1 tablespoon sugar – 1 large egg – 2 tablespoons olive oil – 1 teaspoon baking powder – 1 cup vegetable oil – 2 large ripe tomatoes – 1 can diced tomatoes – 2 teaspoons onion powder – 2 garlic cloves – 1 yellow onion, finely chopped – 2 cloves garlic, minced – 1 jalapeño pepper, minced Directions: 1.
Preheat oven to 425 degrees F. Place the flour tortillas in a bowl and cover with boiling water.
Let sit for 15 minutes.
Drain the flour from the tortillas and add it to a large bowl.
Add salt, pepper, sugar and olive oil to a small bowl.
Mix together the egg and 1 cup of the water, and add the tomato mixture.
Mix until the egg is fully dissolved and the mixture forms a ball.
Place a large metal skillet or griddle over the mixture.
Add the garlic and onion to the skillet and stir until the garlic is just beginning to soften.
Add in the tomatoes and mix well.
Add your cooked flour tortillas and toss to coat evenly.
Top each tortilla with the sliced tomatoes and toss gently.
Recipe Notes: – If you like your bread thicker, you can substitute 1/3 cup flour for the cooked flour.
You can also add more tomatoes and cook the tortilla more.
– The tortilla can be frozen for up to a week and can be kept in the refrigerator.
Recipe by: Emily Krantz – http://www.emilykrantz.com/recipes/paleo-dairy-pasta/