Whisk the dry mix: In a bowl, combine almond flour, psyllium husk powder, baking powder, salt, and any optional seasonings.
Add liquids: Stir in egg whites, a splash of oil, and warm water. Mix with a spatula until a soft dough forms.
Rest the dough: Let the dough sit for 5–10 minutes so the psyllium hydrates. It should become firm but pliable.
Divide and shape: Split the dough into 6–8 balls. Keep them covered with a towel to prevent drying.
Roll thin: Place a dough ball between two sheets of parchment. Roll into a thin circle, about 6–7 inches wide. Thinner tortillas cook better and stay flexible.
Preheat the pan: Heat a nonstick or cast-iron skillet over medium heat. Lightly oil the surface.
Cook each tortilla: Peel off the top parchment, flip the tortilla onto your hand, and gently place it in the hot pan. Cook 45–60 seconds until lightly bubbled and set, then flip and cook another 30–45 seconds.
Stack and steam: Transfer cooked tortillas to a plate and cover with a clean towel. The steam keeps them soft and pliable.
Don’t skip the rest: The dough needs that short rest for perfect elasticity.
Roll evenly: Uneven spots burn quickly. Aim for consistent thickness.
Watch the heat: Too hot and they dry out; too cool and they won’t set. Medium heat is your friend.
Keep them covered: Always stack under a towel; it locks in moisture and flexibility.
