Mix the dry ingredients in a large bowl.Add the egg whites and mix well.
Pour the boiling water a little at a time over the dough and mix with a silicone spatula.The psyllium will absorb the water as you mix.Once completely mixed, let the dough sit for 5 minutes.
Separate the dough into 8 balls.
Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight. You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.This will create thin tortillas, but they will thicken a bit once cooked.
Repeat this step with the 7 other dough balls until you have 7 more tortillas.
Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time. Cook on each side for 20-40 seconds on medium heat, until the crust becomes golden brown.
Once cooked, transfer to a plate to let them cool.You can then use them as you wish.