Total Time
Prep 20 mins
Cook 20 mins

This is a tweak on a the original recipe by fitartist at

Ingredients Nutrition

  • 14 cup coconut flour
  • 14 cup oat fiber
  • 12 teaspoon sea salt
  • 2 tablespoons psyllium, husk powder
  • 12 teaspoon baking powder (optional for a puffier bread vs flat tortilla)
  • 3 tablespoons oil
  • 1 cup hot water


  1. Whisk dry ingredients together then add oil and water to form a dough.
  2. Form into 7 (1.5 oz) balls then flatten slightly.
  3. Cut a gallon size freezer zip top bag into 2 - 8 inch rounds (or use parchment paper) and use a tortilla press and/or a rolling pin to flatten the dough into an 8 inch round.
  4. Cook on an ungreased, non-stick skillet on medium-low heat for a minute or two until it starts to bubble. Flip over for another minute or two.
  5. Note: they will shrink slightly during cooking leaving you with a 7 inch tortilla.