In a medium bowl, whisk almond flour, tapioca flour, and salt to combine.
Add oil and combine. Slowly add the water, one tablespoon at a time, and knead with your hands to combine.
Transfer dough onto a flat surface and knead for about a minute to combine. If the dough is too wet, add a little more almond flour. If too dry, add a teaspoon or two of water. Dough texture will vary by how you measure the flour, but generally, it should feel like playdough. For additional tips, see kitchen notes below.
Divide dough in half, and then evenly into 8 pieces total. Knead and roll each piece with your hands into small balls.
Place one dough ball between two pieces of parchment paper. Using a rolling pin, roll dough between two pieces of parchment paper. With a tortilla press, flatten dough into a 4-6-inch tortilla.
Peel off the top parchment and flip the tortilla onto a hot skillet, pulling away from the second piece of parchment paper. Cook the first side for about 20seconds, to brown the other side for 30 to 45 seconds until the other side is browned and bubbly.
Immediately transfer warm tortilla inside a tortilla warmer or place it between two kitchen towels to keep warm. These tortillas are best served warmed. Refrigerate leftover tortillas. To enjoy again, simply warm them in the toaster oven.
I use a large skillet for these since I can cook 4-6 tortillas at a time. Working quickly is a must since they are most pliable when warm.