Psyllium Mixture: In a medium bowl or measuring jug, whisk together the warm water and psyllium husk until combined. Set aside for about 5 minutes to let the mixture thicken up into a gel while you prep the remaining ingredients.

Flour Mixture: In a large mixing bowl whisk together the flour, salt and baking soda.

Mix Dough: Make a well in the middle of the flour mixture and add the oil, vinegar and psyllium mixture. Use a wooden spoon or stiff silicon spatula to combine the ingredients until a thick, shaggy-dough forms. Use your hands to continue mixing and kneading. Make sure to clump and squeeze the dough together to incorporate the drier, floury pieces. Keep kneading until you have a thick, soft, springy dough with no visible clumps of flour or psyllium.

Divide: On a lightly floured surface, divide the dough into 8 equal pieces (about 80 grams each). Roll each portion into a ball shape, then place the dough balls back in the mixing bowl. Cover with a kitchen towel to keep the dough from drying out.

Roll: Lightly flour a clean surface for rolling. Place a dough ball in the middle and use a rolling pin to roll the dough out into an 8-9-inch circle. Make sure to flip and rotate the dough often as you roll to keep it from sticking to the surface.

Preheat: Heat a large, well-seasoned cast iron skillet or non-stick frying pan over a medium-high heat. No need to add oil – the pan should be dry.

Cook: Gently place a tortilla in the hot pan. After about 30-60 seconds you should notice the dough puffing up around the surface. When you start to see brown spots appear on underside of the tortilla, flip and cook for about 45-60 seconds or until brown spots appear on the second side.

Rest & Repeat: Remove the tortilla from the pan and place in a large, clean dish towel (the trapped heat & steam in the towel will keep the tortillas soft). Cover the tortilla with the towel and repeat with the remaining dough until done.

Enjoy: Tortillas are best served fresh. Leftovers should be kept in a plastic bag or an airtight container for 2-3 days at room temp.