Preheat the air fryer: Set it to 350°F (175°C). If your air fryer runs hot, 340°F may be enough.

Mix dry ingredients: In a medium bowl, whisk almond flour, ground psyllium husk, coconut flour, baking powder, salt, and optional spices. Make sure there are no clumps.

Add wet ingredients: Whisk the egg with hot water and oil in a measuring cup. Pour into the dry mix and stir with a spatula until a dough forms. It should be soft but not sticky.

Adjust texture if needed: If the dough crumbles, add 1 tablespoon hot water at a time. If it’s sticky, sprinkle in a teaspoon of coconut flour.

Rest the dough: Let it sit for 5 minutes. The psyllium will absorb moisture and firm up the dough.

Divide and shape: Split into 4 equal balls for taco-size tortillas or 2 balls for burrito-size. Place a ball between two sheets of parchment and roll or press into a thin circle, about 1/16–1/8 inch thick.

Trim if you like: Use a bowl as a guide to cut clean circles. Scraps can be re-pressed into another tortilla.

Prep the air fryer: Lightly spray the basket or line it with perforated parchment to prevent sticking. Avoid heavy oiling.

Air fry: Transfer a tortilla to the basket. Air fry 3–4 minutes, flip, then 2–3 more minutes. You want light browning and set edges.

Keep flexible: For softer tortillas, cook a bit less and place them under a clean kitchen towel as they cool to trap steam.

For crispy shells: Air fry an extra 1–2 minutes. You can also drape a cooked tortilla over a heat-safe ramekin and air fry 1–2 minutes to form a taco shell.

Repeat: Continue with remaining dough, working in batches.