The consistency of the batter is important. It should be like a crepe batter, a little on the thinner side. If it is too thick, add more almond milk to the batter.
Instructions
Add all ingredients to medium mixing bowl and whisk until fully combined.
Heat 9 " pan on medium to medium-low heat. Add 1 tbsp. ghee.
Pour 1 soup ladle ( about ½ cup) of batter into center of pan to form about a 6" circle (I use the ladle because it is easy to place the batter in pan and swirl to make a circle).
Cook for 2-3 minutes until tortilla is lightly browned on the bottom.
Flip and cook about 1 to 2 minutes on the opposite side until browned. Cook longer if you want it crispy.
Place tortillas on a paper towel-lined plate.
Makes about 6 tortillas about 6-inches in diameter.
Recipe by A Wholesome Dish at https://www.awholesomedish.com/gluten-free-tortillas/