Step 1

In a small mixing bowl, s the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.

Step 2

Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).

Step 3

Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.

Step 4

Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.

Step 5

It is essential to use a nonstick skillet (I recommend very well seasoned cast iron or ceramic nonstick, as opposed to Teflon coated pans). If you do not have a nonstick pan, spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot.

Step 6

Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Step 7

Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.

Step 8

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.

Step 9

The tortillas are delicious warm, room temperature, or cold!