Ingredients
Method
- In a medium bowl, combine the psyllium husk powder, almond flour, warm water, sunflower oil, and salt. Mix well for 30 seconds until a dough forms.
- Knead the dough for 2-3 minutes until it's smooth and pliable. If it feels too dry, add an extra teaspoon of water; if too sticky, add a sprinkle of almond flour.
- Divide the dough into 4 equal portions, approximately 30g each. Roll each portion into a ball.
- Place a dough ball between two pieces of parchment paper and flatten it with a rolling pin or a tortilla press into a thin, round tortilla (about 6 inches in diameter).
- Heat a non-stick skillet over medium-high heat. Cook each tortilla for 1-2 minutes per side, until lightly golden brown and slightly puffed.
- Transfer cooked tortillas to a plate and keep them covered with a clean kitchen towel to stay warm and soft while you cook the remaining tortillas.
Notes
- Don't skip the psyllium husk powder; it's crucial for the tortilla's elasticity and pliability. Without it, the tortillas will be brittle.
- Ensure your water is warm, not hot, to activate the psyllium husk without cooking the almond flour prematurely.
- Keep cooked tortillas covered with a damp towel to prevent them from drying out and becoming stiff. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your water is warm, not hot, to activate the psyllium husk without cooking the almond flour prematurely.
- Keep cooked tortillas covered with a damp towel to prevent them from drying out and becoming stiff. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.