Add 1 Tbsp coconut oil melted and 1 Tbsp water for every egg ou use...this will yeild a softer tortilla.
This recipe when done as it is written, makes a dry, unflexible tortilla. After the first one, and discovering this, I quickly rolled the next 3 balls in coconut oil. They came out more flexible, but not as much as I was hoping for. I am new at making tortilla's, and I was disappointed in this recipe's directions and taste. I love the Wheat Belly books, and I have converted my family to being gluten free after reading the book. I have been looking for a replacement tortilla for my husband, and I will continue to look after this attempt. Maybe I could find one that gives an oil as an ingredient, and give this one a try again, adding the correct amount of oil to it to make it more flexible.