1
In a large bowl, combine the coconut flour, tapioca flour, ground golden flax seed, whole psyllium husk flakes, hemp flour, and salt.
2
Gradually add the oil and hot water. Begin to incorporate the ingredients with a spatula. Once the mixture starts to resemble dough, use your hands to mix until all ingredients are thoroughly combined.
3
Shape the mixture into a ball and allow it to rest for 5 minutes.
4
Knead the dough once more, gradually adding the remaining 2 tablespoons of water. Divide the dough into 8 equal parts, shaping each piece into a ball.
5
Begin forming the tortillas by rolling each dough ball between two sheets of parchment paper until they reach your desired thinness. If available, a tortilla press can speed up this process.
6
Preheat a heavy-duty non-stick pan, such as a well-seasoned cast-iron or carbon steel tortilla pan, over medium heat. Lightly brush the surface with avocado oil.
7
Place the first tortilla in the pan. While it cooks, prepare the next tortilla. Each side should take about 1.5 to 2 minutes to cook, but this may vary depending on your heat source or the type of pan you're using.
8
Transfer the cooked tortillas to a plate and cover with a towel to keep them warm and soft. These tortillas are flexible and sturdy, making them perfect for any filling.