Ingredients
Method
- In a large mixing bowl, combine the almond flour, whole psyllium husks, and salt. Stir with a fork or whisk until fully blended.
- Slowly pour in the olive oil and warm water. Stir with a spoon until a dough forms. Let sit for one minute to allow the psyllium to absorb liquid.
- Knead the dough in the bowl until smooth. If sticky, add almond flour. If dry, add warm water by teaspoon.
- Transfer dough to a lightly floured surface. Shape into a ball and divide into 8 equal portions.
- Place a portion between two parchment sheets. Roll into a thin circle. Trim with a plate and knife if desired.
- Heat a non-stick skillet over medium heat and lightly grease with olive oil. Place the tortilla in the skillet.
- Cook for 2–3 minutes until golden spots form. Flip and cook another 2 minutes. Repeat for all portions.
Notes
If the dough is sticky, sprinkle extra almond flour. If it crumbles, add warm water by the teaspoon. For softer tortillas, lower heat and cook slower. Store in an airtight container for up to 7 days in the fridge or freeze for up to 3 months with parchment between each tortilla.