Ingredients
Method
- In a large bowl, whisk together almond flour, corn flour, psyllium husk, salt, and xanthan gum if you're not using an egg. Make sure everything is evenly blended.
- Gradually pour the warm water into the dry mix while stirring. If using an egg instead of xanthan gum, add it now. Stir until the dough starts to come together and feels slightly sticky but firm.
- Transfer the dough to a clean surface and knead for 2–3 minutes until smooth and pliable.
- Divide the dough into equal golf-ball-sized portions. Alternatively, roll out and cut circles using a lid, reusing scraps.
- Heat a dry non-stick pan over medium heat. Cook each tortilla for 2–3 minutes per side until lightly browned and flexible.
Notes
Use a food processor for smoother dough. Roll between parchment and plastic wrap for easier handling. Cook briefly on a hot pan to retain moisture. Cover tortillas with a towel to keep warm and flexible.