Mix the coconut flour, psyllium husk powder, baking powder, salt, garlic powder, onion powder and cumin in a bowl.

Add the eggs and mix as best as you can. It will look like small dough pebbles.

Pour the boiling water ½ cup (120ml) at a time over the dough and mix with a silicone spatula.

The psyllium and coconut flour will absorb the water as you mix.

Once completely mixed, let the dough sit for a couple of minutes as it's pretty hot to handle.

Separate the dough into 10 balls with your hands. Each ball weighed 75g/2.6 oz for me.

TORTILLA PRESS METHOD: Line the tortilla press with saran wrap. Place a piece of dough in the middle of the tortilla press and press to flatten. Set aside but make sure to add a piece of parchment paper or saran wrap between each tortilla so that they don't stick to one another.

CAST IRON METHOD: Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper. Place your heaviest skillet or frying pan (I used a Lodge cast iron skillet) over the dough ball and press with your weight. You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more. This will create thin tortillas, but they will thicken a bit once cooked. Repeat this step with the 9 other dough balls until you have 9 more tortillas.

ROLLING PIN METHOD: Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper. Roll out as best as you can until you have a large tortilla circle. Repeat this step for the rest of the balls.

Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time. Cook on each side for 30-60 seconds on medium heat, until the crust becomes golden brown. The tortillas will fluff quite high, but will flatten again once cooled.

Once cooked, transfer to a plate to let them cool. You can then use them as you wish.