STEP 1/12
Add olive oil to hot water above 60.
STEP 2/12
Strain coconut and tea skin powder through a sieve over a bowl. Sift the lumps by hand and shake off the powder attached to the sieve.
STEP 3/12
Add salt and beat thoroughly with a whisk to blend the tea leaves.
STEP 4/12
Add the hot water with the oil and mix it with a dough whisk.
STEP 5/12
Put the dough together.
STEP 6/12
Lay a paper foil on the floor and press the dough over it to cover it again and shape it lightly with a rolling pin.
STEP 7/12
It's easy to shape the dough if you put it on.
STEP 8/12
Push flat and thin so that it is wider than you want.
STEP 9/12
Please stamp it with a pot lid or a bowl. I used round mousse ring No. 3 with a diameter of 21cm.
STEP 10/12
Sprinkle oil on a pan heated over low heat, place tortilla on it, bake for about 2 minutes, then turn it over and bake for 1 minute.
STEP 11/12
Make almond tortillas the same way, please.
STEP 12/12
Place the tortillas on paper foil and place them in a zipper bag for freezing. Defrost naturally for about 30 minutes before eating.
If you make it with domestic tea powder, purple tortilla is made. Fortunately, it doesn't affect the taste, but if you want the product I used, please refer to the more section of the video.