Gluten Free Tortillas (That Don't Break)

Mix psyllium husk + water to create a gel and set aside.
Mix all other ingredients together and then add in the psyllium gel.
Mix the dough and on a well floured surface and roll it into balls.
Roll the balls out into thin circles or use a tortilla press to flatten the dough and roll them out.
Heat a lightly oiled cast iron skillet or a stainles steel pan over the cooktop. Once heated, place a tortilla into the pan and allow it to cook for about 30 seconds. You will notice the texture of the tortilla start to change.
Flip the toritlla and it should bubble up. Let it stay on that side for roughly 45 seconds. Peek at the other side of the tortilla and check for browning marks. Then, remove the heat and repeat with the rest of the tortillas.

Tortillas can be rolled out in advance and layered with parchment paper to bake up before serving.
If you don't have tallow, use a neutral oil like avocado oil.
I use Bob's Red Mill One-to-One Gluten-Free Flour in this recipe, but it can be subbed out for other flour mixtures. Be sure to replace xanthan gum if it's missing in the flour of choice.
Tortillas can be stored for later use, see storage details below.