Tortillas

Combine all the dry ingredients:

• coconut flour (250 g);
• psyllium (40 g);
• salt (1.5 tsp);
• dry garlic (2 tsp);
• baking soda (1/2 tsp) or baking powder;
• spices to taste: turmeric, paprika, herbes de Provence, etc.

Use a whisk to thoroughly mix them until a homogeneous mass is obtained.

Then add water (500 ml) to the dry ingredients. Mix and add olive oil (2 tbsp) and lemon juice or apple cider vinegar (1 tsp).

Knead the dough thoroughly for 1-2 minutes until it resembles the consistency of plasticine.

If the dough is too thick, add a little more water.

To easily roll out the dough into tortillas, take two pieces of parchment paper. Place the dough between them and roll it out into a thin layer 3-6 mm thick. After that, use a plate to cut out the tortilla shape.

Heat a dry skillet. Carefully transfer the rolled tortillas to the skillet, removing the top layer of parchment.

Bake them until golden brown, 2-3 minutes on each side.

To prevent puffing, poke the tortillas with a fork in several places.