Prepare the Dough: In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well.

In a separate bowl, whisk together the eggs and melted coconut oil.

Add the egg mixture to the dry ingredients and mix until combined.

Gradually add warm water, mixing until a dough forms. The dough should be soft but not sticky.

Cover the dough with a damp cloth or plastic wrap and let it rest for about 10-15 minutes to allow the psyllium husk to absorb moisture and improve the dough’s texture.

Roll Out the Tortillas: Divide the dough into 6-8 equal portions. Using a rolling pin or tortilla press, roll each portion into a large, thin circle, about 1/8 inch thick. If using a rolling pin, place the dough between two sheets of parchment paper to prevent sticking.

Cook the Tortillas: Heat a skillet or griddle over medium heat. Place one tortilla in the hot skillet and cook for about 1-2 minutes on each side, or until light brown spots appear and the tortilla is cooked through. Adjust heat as necessary to avoid burning.

Remove the cooked tortilla from the skillet and let it cool on a wire rack. Repeat with the remaining dough.