Keto Roti / Flatbread /Tortilla / Wrap, EASY and sooooo versatile

2 c. Fine almond flour (blanched)
6 TBSP Psyllium Husks (not ground)
1/2 TSP Salt
1 TBSP Olive Oil
1 cup warm water

Add items in the order above to a mixing bowl. Stir quickly with a wooden spoon. It will come together within 30 seconds or so. Knead for 60 seconds with your hands, preferably damp. Form into a ball, let rest covered in the bowl for 5 minutes. Then divide into 8 portions, roll into a ball, and either roll between sheets of parchment with a pin, or use a tortilla press with parchment or plastic wrap. Drop into a hot skillet (medium heat, I prefer cast iron) lightly oiled (I just use canola cooking spray). Flip every minute or two until it has developed brown spots to your liking.

Store separated by parchment or paper towels in a gallon ziplock back. They last well in the pantry for 4 days. Longer in the fridge.

These are GREAT for tacos, wraps, fajitas. I'm sure they're great pizza crusts, too. Definitely a regular staple now that I bought a tortilla press.

Recipe credit:
https://spicecravings.com/keto-roti#recipe