In a large bowl, combine the coconut flour, tapioca flour, ground golden flax seed, whole psyllium husk flakes, hemp flour, and salt.
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.
Shape the mixture into a ball and allow it to rest for 5 minutes.
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.
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.
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.
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.
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.