• In a medium mixing bowl, add all the dry ingredients and ensure that the coconut flour is fresh with no lumps, or it wouldn't absorb the water properly.
• Whisk the dry ingredients to combine evenly, then pour in the lukewarm water. Think the temperature of a warm bath is around 40°C/100°F.
• Combine the ingredients using a spoon first, then after 30 seconds, use your hands to knead the dough. It's very wet at first and dry as you go. It takes about 1 minute of vigorous kneading to form a dough ball.
• When the dough ball has formed, set aside in the mixing bowl, at room temperature for 15 minutes, this will allow the fiber to absorb the moisture and make the dough elastic and easy to roll.
• Divide the dough ball into 4 even balls and roll each dough ball between two pieces of parchment paper or silicone mats. This will prevent the dough from sticking to your rolling pin and benchtop.
• Roll, not too thin, or it would be more challenging to cook, about 4mm thick.
• Peel off the top piece of parchment paper. Cut out a circle, about 6 inches (15cm) in diameter. You can use a lid as a guide. Gather the leftover dough to reform a ball and roll another tortilla and make 6 tortillas in total.
• Warm a non-stick pan under medium-high heat for about 1 minute.
• Rub the surface of the pan with some oil using a piece of absorbent paper or a brush. Don't add oil directly to the pan, or it would fry the tortilla.
• When the pan is warm, flip over the tortilla onto the pan, and gently peel off the other layer of parchment paper to release the tortilla onto the pan.
• Cook on medium/high heat for 2-3 minutes on one side or until it is easy to slide a spatula under the tortillas. Flip over and cook for 1 more minute on the other side. Repeat the rolling, cooking process until all tortillas have been cooked. Reuse the same parchment paper pieces to save time and money.
• Cool each tortilla on a plate while making the next one. The hot tortillas are soft and look fragile, but they get all their elasticity and strength to hold food when cooling down.
• Serve the tortillas with any vegan filling of your choice, like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.

Storage and freezing

• Store the tortillas for 4 days in the fridge, on a plate wrapped with film wrap to prevent them from drying.
• Can be frozen individually and defrost 1 hour before. Rewarm in a pan or sandwich press.