Imagine a warm, yielding flatbread, perfect for wrapping your favorite fillings. These tortillas offer a delightful alternative to traditional versions, boasting a soft texture and subtle nutty flavor. Crafted from a blend of almond flour, these tortillas achieve their remarkable flexibility through the addition of psyllium seeds and a touch of xanthan gum, binding the ingredients into a cohesive dough that's easy to work with.

The preparation is surprisingly simple. The dough is divided, rolled thin, and then gently cooked in a pan until lightly golden, about a minute per side. The recipe yields six small tortillas, ideal for individual servings, or you can create larger ones to suit your preference.

The unique combination of ingredients results in a flatbread that's both satisfying and adaptable. These tortillas are incredibly versatile. For a hearty breakfast, fill them with fluffy scrambled eggs, zesty salsa, creamy avocado, and your choice of cheese.

Their pliable nature also makes them perfect for enchiladas, folding effortlessly around savory fillings and holding their shape beautifully during baking. Create delicious soft-shell tacos with seasoned meats, crisp vegetables, and your favorite toppings. Or, try quesadillas, layering cheese and other ingredients between two tortillas and grilling until golden and melted.

To maintain their soft and pliable texture, stack the cooked tortillas on a plate, separating each one with a paper towel to prevent sticking. Wrap the entire stack tightly in plastic wrap and store them in the refrigerator for up to three days. Before serving, allow them to sit at room temperature for about 30 minutes to regain their optimal softness.