Ingredients
Method
- In a mixing bowl, add the almond flour, whole psyllium husks, and salt. Use a whisk or fork to break up any clumps and mix everything evenly.
- Pour in the water and stir well until a dough forms. Let it sit for five minutes to allow the psyllium to absorb the liquid and thicken the mixture. The dough should feel firm but not sticky.
- Divide the dough into five equal portions. Roll each portion into a smooth ball using your hands.
- Place one dough ball between two sheets of parchment paper. Use a rolling pin or tortilla press to flatten it into a round six-inch circle. Gently peel off the top sheet of parchment.
- Preheat a nonstick or cast iron skillet over medium heat. Once hot, place the tortilla in the pan with the parchment side up. Carefully remove the second sheet of paper.
- Cook each tortilla for about one to two minutes on the first side. Look for puffed spots and light browning before flipping. Cook the other side for another one to two minutes until golden.
- Transfer to a cooling rack to keep the texture just right. Repeat with the remaining dough balls.
- Enjoy your almond tortillas warm, chilled, or at room temperature. They’re perfect for meal prep and taste great with nearly anything.
Notes
To avoid crumbly tortillas, let the dough rest so the psyllium husk absorbs the liquid. Adjust dough consistency with coconut flour or extra water as needed. For flexible results, cook over medium heat and avoid overcooking.
Store tortillas in an airtight container in the fridge for up to 4 days. Freeze with parchment between layers for up to 3 months. Reheat gently in a skillet or microwave.
Flavor Variations: Try garlic herb with ½ tsp garlic powder and 1 tsp Italian herbs, chipotle with ¼ tsp chipotle powder, or cinnamon sweet with ¼ tsp cinnamon and a low-carb sweetener.