1½teaspoonsolive oil or avocado oil, plus a bit more for your hands
½cupluke-warm water
Instructions
Add almond flour, psyllium husks, and salt to a mixing bowl and mix well. Add olive oil and warm water and mix until all the liquid is absorbed and it forms a dough ball.
Grease your hands with a little oil and knead the dough for 1 minute, then let it rest for 5 minutes.
Divide the dough into 4 pieces and roll each one into a round ball. Place one dough ball in the center of a parchment liner. Cover it with another parchment sheet.
Using a rolling pin, roll the dough outwards in a back-and-forth motion. Rotate the parchment sheets together at a 45° angle and roll again. Repeat this process until you flatten it to an even thickness, about 5-6 inches in diameter.
To fix the shape, place any saucepan lid on the rolled-out dough and press it to cut the dough in a circular shape.
Remove any excess dough and add it to the flattened tortilla. Roll it gently to integrate it into the dough.
To cook the tortillas, heat a non-stick pan on medium-high, and brush it lightly with oil. Carefully place the tortilla into the center of the pan.
Cook for 2-3 minutes on each side, until light golden-brown spots appear. Repeat to make the remaining tortillas.
Video
Notes
Use fine almond flour: For soft tortillas, use super-fine blanched almond flour.
Psyllium husks: Use whole psyllium husks, not powder, otherwise the tortillas will turn out dry.
Oil: Use any clear oil like avocado or olive.
Shape: Cutting the shape with a lid is an optional step. Feel free to skip it if you don't care about the circular shape of the tortillas.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.