• Add the dry ingredients (almond flour, tapioca starch, psyllium husk flakes, baking powder and salt) to a medium mixing bowl and stir with a fork until everything is well-combined.
• Add the oil and stir again until it's somewhat evenly distributed throughout the flour mixture.
• Heat the water on the stovetop until it is steaming, then add the hot water to the mixing bowl.
• Stir the dough together until all of the flour mixture is wet, then let the dough firm up for 10 minutes.
• Now go to the instructions for the cooking method you are using: Rolling Pin + Cast Iron Skillet Instructions, Tortilla Press + Cast Iron Skillet Instructions, or Electric Tortilla Press Instructions.

Rolling Pin + Cast Iron Skillet Instructions

• Once the dough has rested, use your hands to knead the dough for about 10 seconds, then form it into a ball. It should be very moist but not so sticky that it coats your hands. If it does stick a lot to your hands, add a little more almond flour.
• Divide the ball into 8 pieces.
• Place the first piece of dough onto a sheet of parchment paper and then cover it with another sheet of parchment paper.
• Use a rolling pin to roll the dough into 5 inch circles . . any thinner and it will be too fragile to transfer to the pan. Continue this process until you have at least half of the tortillas rolled out. I usually start cooking at that point and continue rolling while some of the tortillas cook.
• When you're ready to cook the tortillas, pour about 1/4 teaspoon of oil in a well seasoned cast iron skillet (which is what I use as a non-stick pan) and roll the pan around until it is evenly distributed, then use a paper towel to wipe the pan clean. All that's needed is a very thin layer of oil.
• Warm the pan over medium/high heat. When it's hot, reduce the heat to medium and place a piece of dough in the center. Allow it to cook for 30-60 seconds before using a spatula to flip it over. Let it cook for another minute or so. As it cooks some of the surface will turn golden brown.
• When the first tortilla is ready, transfer it to a tortilla warmer or store between two plates.  See the Cooking Tips section above for more info on determining when the tortillas are ready. Repeat the process until all the tortillas are ready.
• Store any leftovers in and airtight container in the fridge for up to three days or in the freezer for up to a few months.

Tortilla Press + Cast Iron Skillet Instructions

• Once the dough has rested, use your hands to knead the dough for about 10 seconds, then form it into a ball. It should be very moist but not so sticky that it coats your hands. If it does stick a lot to your hands, add a little more almond flour.
• Divide the ball into 8 pieces.
• Pour about 1/4 teaspoon of oil in a well seasoned cast iron skillet (which is what I use as a non-stick pan) and roll the pan around until it is evenly distributed, then use a paper towel to wipe the pan clean. All that's needed is a very thin layer of oil.
• Warm the pan over medium/high heat.
• While the pan is heating, place a piece of parchment paper on the tortilla press and then place a ball of dough on top. Place another piece of parchment paper over the dough and then flatten it with the tortilla press.
• When the pan is hot, reduce the heat to medium and place the first tortilla in the center. Allow it to cook for 30-60 seconds before using a spatula to flip it over. Let it cook for another minute or so. As it cooks some of the surface will turn golden brown.
• When the first tortilla is ready, transfer it to a tortilla warmer or store between two plates.  Repeat the process until all the tortillas are ready. See the Cooking Tips section above for more info on determining when the tortillas are ready.
• Store any leftovers in and airtight container in the fridge for up to three days or in the freezer for up to a few months.

Electric Tortilla Press Instructions

• Once the dough has rested, use your hands to knead the dough for about 10 seconds, then form it into a ball. It should be very moist but not so sticky that it coats your hands. If it does stick a lot to your hands, add a little more almond flour.
• Preheat the tortilla press and divide the ball into 8 pieces.
• Place a piece of parchment paper on the tortilla press and then place a ball of dough on top. Place another piece of parchment paper over the dough and then flatten it with the press.
• There are two ways to finish tortillas that are flattened in an electric tortilla press.

  #1 - The easiest way it just to leave the press closed and let them cook until they're ready.

  #2 - My favorite way to make them, though, is to let them par-cook (partially cook) and then transfer them to a pre-heated skillet. Finishing them in the skillet allows the outside to develop golden brown flecks like regular flour tortillas, and it's SO EASY to do.

  I just lift the tortilla press lid, take the parchment paper off the top of the tortilla, and then lift the edges of the bottom piece of parchment paper to flip the tortilla in the pan. See the Cooking Tips section above for more info on determining when the tortillas are ready.
• Transfer the tortilla to a tortilla warmer or store between two plates.  Repeat the process until the whole batch is ready.
• Store any leftovers in and airtight container in the fridge for up to three days or in the freezer for up to a few months.