Low Carb Wrap - cooking recipe

Ingredients

1/4 cup coconut flour
1/4 cup oat fiber
1/2 teaspoon sea salt
2 tablespoons psyllium, husk powder
1/2 teaspoon baking powder (optional for a puffier bread vs flat tortilla)
3 tablespoons oil
1 cup hot water

Preparation

Whisk dry ingredients together then add oil and water to form a dough.
Form into 7 (1.5 oz) balls then flatten slightly.
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.
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.
Note: they will shrink slightly during cooking leaving you with a 7 inch tortilla.