This might be the best name ever, invented for a clean flatbread that’s a cross between a tortilla and a pita pocket. These are just the right flavor, with a tiny bit of salt, but you can easily adjust to your own preferences. You can also make them thicker and thinner as you want (we find thinner seems to work the best). It may take some practice to get them to cook without sticking, so experiment with smaller ones first, as they’re easier to handle. These can be piled up with any clean toppings, including the parsnip hummus from last week, or made into tiny individual pizzas, or cut into tortilla chips. Any way you have them, they’ll be a hit with the whole family.

For Cleanse and Refresh
makes 8 tortillas

prep time: 30 minutes
cook time: 30 minutes


1 ½ cups brown rice flour

1/2 cup tapioca flour + more for dusting

2 teaspoon sea salt

1 cup boiling water

up to ½ cup coconut oil


In a large bowl, combine the flour, salt, and tapioca flour.




Pour in the boiling water, using a wooden spoon to mix up the batter.

Once the dough cools down enough to touch. form into a ball, gently kneading until firm.


Coat the work surface with the extra tapioca then divide the dough into 8 pieces.

Use your hand or rolling pin to roll out each piece into flat tortillas (about 4 inches in diameter).


Warm a skillet over medium-high heat. Add a few tablespoons of coconut oil and once melted and slightly smoking, cook each torpita for about 2 minutes per side until golden brown. May be more or less depending on your burner and as the pan gets hotter, it will go faster. Keep adding coconut oil to avoid the pan drying out.

Once the torpitas are cooked through, sprinkle with a touch of salt then repeat until all are cooked.




Recipe//Frank Giglio
Photography//Jenny Nelson

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