Low Carb Coconut (or Almond) Tortillas / Chapatis

INGREDIENTS
(Ten tortillas or so)

½   cup coconut flour (or almond flour)

6    large Eggs

1¼ cup unsweetened almond milk (or any milk)

¾   tsp salt (optional)
  

INGREDIENTS
(six or seven tortillas or so)

⅓  cup coconut flour (or almond flour)

4   large Eggs

¾  cup unsweetened almond milk (or any milk)

Salt (to taste)
  
OPTIONAL:
Herbs and spices of your choice.

INSTRUCTIONS

In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in equal proportions if needed to achieve this).

  

Heat a small skillet (about 8" diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed.

Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.

Comment: Meh. Needs more refining.