2 Tablespoons plus 2 teaspoons almond meal
1 1/2 teaspoons coconut flour
Coconut oil for frying
Place all ingredients except oil in blender and process until smooth.
Place a large (at least 10”) heavy skillet over medium-high heat. Add just about a teaspoon of coconut oil and allow to melt. With a paper towel, wipe the oil to cover the bottom of the pan and discard excess.
Pour about 1/4 cup batter into pan. Tilt the pan to distribute the batter evenly over the bottom of the skillet. Immediately cover pan and reduce heat to medium. Cook for just under a minute, and then carefully check the bottom of the tortilla to see if it is slightly brown. If not, cook about 30 seconds longer. If it is brown, carefully flip the tortilla and cook on the other side for about 30 seconds.
Remove from pan and cool on paper towels. Repeat with remaining batter. Depending on the size of your tortillas, recipe should yield about 4 servings. To store, separate tortillas with pieces of waxed paper and store in refrigerator.