In a small bowl, combine 3 tablespoons of psyllium husks with 1 ½ cups hot water. Stir and let it sit for 2-3 minutes until it thickens into a gel-like consistency.

In a large mixing bowl, combine 16 tablespoons almond flour, 2 ½ tablespoons masa harina, baking powder, and salt.

Add the soaked psyllium husks and 2 tablespoons of olive oil to the dry ingredients and mix to form a dough. If the dough feels too dry, gradually add small amounts of hot water until it becomes pliable but not sticky.

Let the dough rest for 5-10 minutes to fully hydrate.

Divide the dough into 4 equal portions. Use your cast iron tortilla press (lined with parchment or plastic wrap) to flatten the dough into large, thick 12-inch tortillas.

Heat a skillet (preferably cast iron) over medium heat. Cook each tortilla for 1-2 minutes per side, until golden brown spots appear.

Keep the tortillas warm under a towel, or store them for later as per the storage instructions mentioned earlier.