Ingredients
Method
- 1. Mix the dry ingredients: In a large bowl, whisk together almond flour, corn flour, psyllium husk, salt, and xanthan gum or egg until evenly combined.
- 2. Add warm water gradually: Slowly pour in the warm water while stirring or using a food processor until a soft, slightly sticky dough forms.
- 3. Knead the dough: Transfer to a surface and knead gently for 2–3 minutes until smooth and elastic. Rest if sticky.
- 4. Shape into balls: Divide into golf-ball-sized portions or roll and cut into circles using a lid. Re-roll scraps.
- 5. Cook on a hot pan: Heat a skillet over medium heat. Cook each tortilla for 2–3 minutes per side until golden spots appear. Keep flexible, not crispy.
Notes
Use a food processor for a smoother dough, and always roll instead of pressing to prevent cracks. Cook on a hot skillet to lock in flexibility. Store in the fridge up to 5 days or freeze with parchment between tortillas. Reheat in a skillet or microwave with a damp towel.