In a bowl add in your psyllium husk, add your water and stir

Let it sit for about 5mins

Then add in your almond flour, salt and oil

Knead the mixture with your hands then transfer to the counter that is lightly dusted with more almond flour

Knead until it forms a smooth dough that doesn't crumble apart adding more water if it is too dry

Divide your mixture and place a piece in between 2 sheets of baking paper

Roll it out until flat

Using whatever size plate you want, place it down on the rolled out dough and cut around the plate.

Remove the excess dough

Heat a large pan to medium heat adding a little oil if necessary

Gently remove the wrap from the baking paper and place in the pan

Cook for about 2mins on each side then remove and place on a plate lined with kitchen roll

Repeat until you have used all of the dough

To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using.