Prep the Zucchini: Take three medium size zucchinis. Wash and pat dry zucchinis. Grate the zucchini using a box grater or food processor. Prepare Chia egg and psyllium husk: Take one tablespoon of chia seeds in a coffee or spice grinder. Grind it into a coarse powder. Take two tablespoons of psyllium husks. Prepare the Dough: In a large bowl, add grated zucchini, chia seeds powder, psyllium husk and salt and pepper. Add �_ cup of nutritional yeast. Mix well and prepare the dough. Add two tablespoons of almond flour and mix well. Allow the mixture to stand for 5-10 minutes. Bake the tortillas/rotis: Set your oven at 350 degree F and preheat. Take a greased baking sheet or add a non-stick baking liner. Take a lemon size of the dough and make a ball out of it. Now press the dough gently against the baking sheet to flatten it and create a thin disc just like a small tortilla or roti. Use the same method to make other tortillas. Bake for ten minutes and flip them, and allow baking for another 10 minutes. After 20 minutes, the tortillas will be fully cooked with slightly browned edges. Make tacos or serve with curry: I used some curry saut̩ed vegetables and raw onions for these tacos. Just load with your favorite protein and veggies, and your soft tacos are ready. Or enjoy with your favorite low-carb curry, saut̩ed veggies and scrambled tofu, or any protein or your choice.