Low Carb Tortillas

100  grams		almond flour
110  grams		flaxmeal (ground flaxseed)
30  grams		coconut flour
8  grams		whole psyllium husks
15  grams		chia seeds, ground
1  teaspoon		salt (I like pink Himalayan)
1  cup		water, lukewarm
2  tablespoons		extra virgin coconut oil

Tip: Click on the ingredient links to learn the nutritional information for all the Low Carb Tortillas ingredients. The serving size for any ingredient in Low Carb Tortillas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl. For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
Add any of your favourite seasonings.
1 tsp paprika ¼ tsp chili powder ( 0.1 g net carbs per serving) OR
½ tsp onion powder ½ tsp garlic powder ( 0.2 g net carbs per serving, my favourite) OR
½ tsp curry powder ¼ tsp ground cumin ¼ tsp turmeric powder (0.1 g net carbs) OR
½ tsp dried oregano ½ tsp dried basil ½ tsp dried thyme ¼ tsp dried lemon zest or 1 tsp fresh lemon zest (0.1 g net carbs per serving) OR
¼ cup pesto (only use ¾ cup water). You can try my Red Pesto ( 0.3 g net carbs per serving) or green Paleo Avocado Pesto (0.6 g net carbs per serving)
Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). You can make 10 regular tortillas (8 inch / 20 cm), or 5 large tortillas (12 inch / 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.
Add the ground chia seeds. To grind them, use a blender and pulse until powdered. I prefer using my Bamix immersion blender with the dry mill because it's easy to clean. Pour in the water and process until well combined using your hands. If needed, add a few tablespoons of water. However, if you use too much, the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
Divide into 10 pieces and roll into a circle.
Preheat a heavy-bottom pan greased with 1 tsp ghee or lard. Place the tortilla on top of the hot pan and cook over a medium heat on each side for 2 minutes until lightly browned. Don't overcook or the tortillas will become too crispy and will lose their flexibility. Grease more when needed and repeat for the rest of the tortillas. When done, leave them to cool down. To avoid the tortillas from getting too dry and hard, place in an airtight container and store for up to a week.