Tortillas with No Wheat

I regularly make my own whole wheat tortillas, but since we try to limit how much wheat we eat, sometimes I also make tortillas without any wheat. Instead of just using gluten-free flour, these tortillas have a completely different recipe. They don't taste the same as the tortillas we're all used to, but they're very good. They're actually a welcome change and add a lot of fun to taco night. They're not super strong, so you may want to consider eating them with a fork.

Wheat-Free Tortillas
adapted from Mark Sisson's Mark's Daily Apple

Ingredients:
1/4 cup plus 2 Tbsp. water
2 eggs
2 Tbsp. olive oil
1 tsp lime juice
2 Tbsp. coconut flour
1/4 tsp. baking powder
1/2 tsp. cumin
1/4 tsp. chili powder

Directions:
If you've ever made your own whole wheat tortillas, these are a breeze in comparison! Mix together the dry ingredients in one bowl, and the wet ingredients in another. Gradually add the dry ingredients to the wet, whisking. Add about 1/4 cup of batter to a hot skillet coated with olive oil (keep it just below medium to avoid the oil overheating and smoking). Tilt the pan so that the batter spreads out. Cook the tortilla uncovered for 1 minute, then cover the pan for 1 minute. Flip the tortilla and cook uncovered for 2 more minutes. That's it!