Almond Flour Tortillas

To a medium-sized bowl, combine the almond flour (96 g), coconut flour (18 g), psyllium husk powder (10 g), baking powder (0.5 tsp), and salt (0.375 tsp). Stir to combine. Add the warm water (120 g) and olive oil (1 tbsp), then mix with a spoon until the dough comes together.

Knead the dough with your hands for about 30-45 seconds until soft and smooth. Add more water if dry, or more coconut flour if sticky. Cover the dough with plastic wrap and refrigerate while you roll out individual tortillas. Start 45m timer

Divide the dough into 4-6 pieces (for 6-inch/15 cm tortillas, use 6 pieces). Roll each piece into a ball. Lightly oil two sheets of parchment paper, place a dough ball between them, flatten, and roll out with a rolling pin to desired thickness (avoid rolling too thin to prevent cracking). Carefully peel off the top parchment paper. Use a springform tin or inverted bowl to make tortillas perfectly round, if desired.

Lightly oil a non-stick frying pan or skillet and heat over medium heat. Transfer a tortilla to the pan (tortilla-side down), then peel off the parchment paper. Cook for about 2-3 minutes, then flip and cook for another 1-2 minutes. Place the cooked tortilla on a plate and cover with a kitchen towel to keep it soft while you repeat the process with the remaining dough balls. Enjoy! Start 2m timer