Ingredients
Method
- In a small bowl, combine almond flour, whole psyllium husks, and salt. Break up clumps with a whisk or fork for an even mix.
- Pour in the water and stir until a thick dough forms. Let sit for 5 minutes so psyllium can absorb moisture.
- Divide the dough into 5 equal parts and roll into smooth balls.
- Place a dough ball between two sheets of parchment paper and roll or press into a 6-inch round. Remove top parchment sheet.
- Heat a skillet over medium-high heat. Lightly oil if not using non-stick or cast iron.
- Flip pressed dough onto skillet with parchment still attached. Peel off paper and cook 1–2 minutes until bubbles and golden spots form.
- Flip and cook other side for another 1–2 minutes until lightly browned and flexible.
- Transfer to a cooling rack and repeat with remaining dough.
Notes
Store tortillas in an airtight container with parchment between each layer for up to 7 days in the fridge. Freeze individually wrapped for up to 3 months. Reheat in a dry skillet or microwave for 10–15 seconds.
If dough is too sticky, add a pinch of almond or coconut flour. If too dry, add a teaspoon of warm water. For color consistency, try a different psyllium brand if discoloration occurs.