Combine the coconut flour, psyllium husk powder, garlic powder, baking soda and salt in a large bowl.

Whisk the olive oil into the jug containing the lukewarm water.

Pour the wet mixture into the dry mixture.

Combine well for about a minute.

Compact the mixture down and divide into 4 equal-size portions.

Place one portion between two rolls of baking parchment paper and roll out 5mm thin (but not paper-thin!).

Find a plate with the same diameter size as your frying pan and cut a circle from the pastry. Do not discard the excess you trim off – put this aside because your excess pastry from your 4 discs will be enough to make a 5th one.

Moderately heat one teaspoon of coconut oil in a non-stick pan. Swirl to evenly coat.

Lift the parchment with the disc and carefully place upside down into the frying pan, carefully peeling away the parchment.

Cook for a minute, before using an egg-lifter or large spatula to flip and cook the underside for a minute. Remove and set aside.

Wipe the pan clean and repeat the process, each time using a teaspoon coconut oil and cooking only over moderate heat. As mentioned earlier, you will have enough excess ‘off-cuts’ to make a 5th wrap (and maybe even one more tiny one...)