Ingredients
Method
- Mix the dry ingredients: In a large bowl, combine the almond flour, psyllium husks, and salt. Stir until evenly mixed.
- Add the wet ingredients: Gradually pour in the olive oil and warm water while stirring. Mix until a dough forms and let it rest for about one minute.
- Knead the dough: Lightly knead the dough until smooth and cohesive. Shape into a ball.
- Divide and roll: Cut the dough into 4 or 8 pieces. Place one piece between two parchment sheets and roll into a thin circle.
- Shape the tortillas: Use a plate as a guide and trim edges with a knife for even rounds.
- Cook each tortilla: Heat a non-stick skillet over medium heat. Cook each tortilla for 2–3 minutes per side. Repeat with remaining dough.
Notes
To store: Wrap in a paper towel and seal with plastic wrap. Refrigerate up to 5 days. Let come to room temperature before serving.
To freeze: Store in a ziplock bag for up to 2 months. Thaw overnight before reheating.
