These homemade almond flour tortillas are tender, soft, pliable, and flavorful. You can use them as a replacement for traditional tortillas, turn them into sandwich wraps, bake them into chips, or roll them out thicker for almond flour naan bread. They are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and sugar-free.
Prepare the dough. Add the almond flour, psyllium, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time. If the dough is too sticky, add more psyllium, 1/2 tsp./2.5 g at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough.
Roll out the dough. Cut the dough into 4 even pieces. Roll each piece into a tight ball. Place one of the dough balls between two pieces of parchment paper (not wax paper!) and press the ball with the palm of your hand to flatten it out a little bit. Using a rolling pin, roll out the dough as thinly as you like. My tortillas are usually 1⁄16-in/1.6-mm thick.
To make perfectly round tortillas, you can use a cutter, a bowl, or a small plate (and cut around it). Keep the outside dough to reform a ball and roll out 1-2 more tortillas - that is how I make 1-2 extra tortillas from the 4 balls above.
Cook the tortillas. Preheat a well-seasoned cast iron (or non-stick) griddle over medium-high heat. Add 1 tsp./5 ml olive oil and rub the surface of the skillet with a piece of an absorbent paper towel to get rid of any excess oil. Flip over the tortilla on the hot skillet and peel off carefully the second piece of parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
Repeat the rolling and cooking for the next 4 tortillas. Make sure you rub the oiled absorbent paper onto the skillet each time you remove a tortilla, so the tortillas don't stick to the skillet.
Store. Leftover tortillas keep well in an airtight container in the refrigerator for 4-5 days. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so the tortillas don't stick together as they freeze) for up to 1 month.
*The finer the almond flour, the softer the almond flour tortillas will be.