Ever since making my “dirty keto” corn tortilla, I’ve been on a quest to make a better tortilla. I wanted it to be clean keto, with minimum carbs while still maintaining the pliability of my original tortilla. I wanted it to be easier to make, and to not rely upon the expensive corn extracts that my other tortilla did. My inspiration came from Vernaz and her YouTube channel, where she used paneer to make a naan/flatbread. I ran with that idea and decided to call the dough “Pan Head” (a reference to Fat Head dough).

This recipe allows for many substitutions depending on availability, food restrictions, and/or allergies. I list these in the notes below.

Also, I experimented with numerous brands and quantities of corn extracts in an attempt to get a corn tortilla flavor. I found that even in amounts up to 2 tsp, I couldn’t achieve a true “corn” tortilla flavor. If you wan to add some extract, you may achieve a subtle corn flavor, but it is entirely optional.