Mix the flour and psyllium together in a bowl. Stir in the water, olive oil, and baking powder to create the dough. Knead thoroughly.
Add salt. If the dough is sticky, add a touch of psyllium husk and knead for another 30 seconds.
Set aside for 10 minutes, until the dough is soft and elastic. If you are feeling adventurous, sprinkle in some flax seeds.
Flatten the dough. If you are worried about it sticking to your rolling pin, place it between two pieces of parchment paper.
Cut the dough into circles of roughly equal size. Depending on the size of your tortillas, you may have to re-combine and flatten the dough several times.
Cook the tortillas in a non-stick skillet with a dash of olive oil. Spread the oil evenly or the tortillas might get scorched. Fry the tortillas the first side for 3-4 minutes. Then flip, and fry the second for 1-2.
Serve immediatey or store for later.
Coconut flour contains 3 times more fiber than whole-wheat flour and 10 times more than all-purpose flour.