Pumpkin Seed Tortilla
Pumpkin seeds make these tortillas filling and provide magnesium, zinc, and plant fats. Psyllium binds water and helps the flatbreads hold their shape without flour.
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Inventory: Blender
690
Servings: 6 (1 serving ≈ 52 gram)
Digestion time: 3 hour
Complete protein: ✔
Blend the pumpkin seeds (160 g) into a fine crumb.
Add psyllium (15 g) and table salt (to taste), then stir.
Add warm water (135 g), knead the dough, and rest it for 10 minutes.
Divide the dough, roll it between parchment sheets, and cut out the flatbreads.
Cook the flatbreads in a dry skillet for 1.5–2 minutes per side, then cool them.
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