Place the almond flour, coconut flour, xanthan gum, psyllium husk, and salt in a large mixing bowl. Mix all the dry ingredients together until well blended.

Add the lukewarm water and sesame oil to the dry ingredients and mix well, until a soft dough is formed.

Lightly dust your hands and the work surface with almond flour. Turn the dough onto the work surface and knead the dough using your knuckles for 3 - 4 minutes.

Place the ball of dough back into the mixing bowl. Cover the bowl with a damp tea towel and leave the dough to rest for about 15 minutes.

Divide the dough into eight equal pieces.

Shape the first piece of dough into a flat circle and place it between two plastic food bags that have been well-dusted with almond flour. Roll the dough out gently between the pieces of plastic using a rolling pin until it is about 1 mm thick.

Using a 14 cm (5.5 inches) round cutter, cut a circle in the dough and put any scraps of dough to one side. Repeat this process until you have eight circles and then speedily knead the dough trims together to make some extra tortillas! (you should have about 12 tortillas). If you don’t have a suitable cutter, see tips and tricks.

Heat a non-stick skillet over low heat - there is no need to add any oil.

Cook the tortillas for approximately 1.5 minutes on each side until light brown in color.