Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husks, baking powder, and salt until evenly combined.
- Pour in the olive oil and warm water, then stir until a soft dough forms. Let the dough rest for 5–10 minutes so the psyllium can fully hydrate.
- Divide the dough into 8 equal portions and roll each piece into a ball. Keep unused dough covered to prevent drying out.
- Place one dough ball between two sheets of parchment paper and gently flatten it. Roll into a thin circle about 6–7 inches wide and roughly 2mm thick.
- Heat a non-stick skillet over medium heat until warm but not smoking. Carefully peel away the top parchment layer from the tortilla.
- Transfer the tortilla to the skillet and cook for 1–2 minutes until small golden spots appear and the surface looks dry.
- Flip the tortilla with a spatula and cook the second side for another 1–2 minutes until lightly toasted and flexible.
- Move the cooked tortilla to a cooling rack for 1–2 minutes, then cover with a clean kitchen towel to keep it soft. Repeat with the remaining dough.
Notes
Use super-fine blanched almond flour for the softest texture and best flexibility.
If the dough feels sticky, let it rest another 2–3 minutes before rolling.
Cool tortillas completely before storing to prevent condensation and sogginess.