Flax Tortillas 1/4 Cup Flax Meal + 6 TBS Hot water 1 Cup Flax Meal 2 TBS Coconut Flour (My favorite brand is NutsOnline.com) * I suggest adding at least 1 tsp of sea salt to the dough* Additional Spice Ideas: Chili Flakes, Pepper, Chili Powder, Garlic Powder, Onion Powder, Curry, Fennel, Cilantro, Chives, Cinnamon etc. In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy ”flax eggs”. Add the “flax eggs” to a larger bowl with the additional cup of flax meal and Coconut Flour. Also add in any spices that you would like to use. Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry run your fingers under some water and add moisture to the dough with your hands. Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. * Optional: If you would like your tortillas to have a perfectly circular shape use the top of a bowl or a large cookie cutter to cut each tortillas into a perfect round.* Preheat a skillet to medium high. Lightly Oil. Once hot place a tortilla in and cook 30-40 seconds and then flip cooking the second side for an additional 30-40 seconds. Remove and continue with the rest of the pile. Making sure to re-oil the skillet as needed. *Please note: the longer you cook these the more crispy they become. If you prefer your tortillas soft and malleable do not cook them longer than the time I have provided* Serve warm! Makes 8 – 6 inch Tortillas.

Flax Tortillas

1/4 Cup Flax Meal + 6 TBS Hot water

1 Cup Flax Meal

2 TBS Coconut Flour (My favorite brand is NutsOnline.com)

* I suggest adding at least 1 tsp of sea salt to the dough*

Additional Spice Ideas: Chili Flakes, Pepper, Chili Powder, Garlic Powder, Onion Powder, Curry, Fennel, Cilantro, Chives, Cinnamon etc.

In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy ”flax eggs”.
Add the “flax eggs” to a larger bowl with the additional cup of flax meal and Coconut Flour. Also add in any spices that you would like to use.
Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry run your fingers under some water and add moisture to the dough with your hands.
Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. * Optional: If you would like your tortillas to have a perfectly circular shape use the top of a bowl or a large cookie cutter to cut each tortillas into a perfect round.*
Preheat a skillet to medium high. Lightly Oil. Once hot place a tortilla in and cook 30-40 seconds and then flip cooking the second side for an additional 30-40 seconds. Remove and continue with the rest of the pile. Making sure to re-oil the skillet as needed. *Please note: the longer you cook these the more crispy they become. If you prefer your tortillas soft and malleable do not cook them longer than the time I have provided*
Serve warm!
Makes 8 – 6 inch Tortillas.