Great tortilla substitute. Also nice for pizza crust.
- Carbohydrate 24.2592 g
- Cholesterol 0 mg
- Fat 35.4144 g
- Fiber 22.9319993591309 g
- Protein 15.3636 g
- Saturated Fat 3.07692 g
- Serving Size 1 1 Recipe (84g)
- Sodium 25.2 mg
- Sugar 1.32720064086914 g
- Trans Fat 1.88159999999999 g
- Calories 449 calories
Step-by-step
- 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!
Failing to knead flax dough until fully elastic yields crumbly disks that break upon rolling. Hot water activates the milled seed proteins to create a cohesive structure. Mix the dry ingredients with the hot water binding agent and knead thoroughly by hand. If the texture feels dry, dampen fingers slightly rather than pouring water directly into the bowl. This prevents wet pockets in the dough. Divide the mass into eight equal portions before shaping. Rolling requires two sheets of parchment paper to prevent sticking without needing excess flour. Press each portion thin with a rolling pin. Standard metal cookie cutters or the rim of a bowl help trim ragged edges into clean circles. Preheat a skillet over medium-high heat. Oil the cooking surface lightly before adding each round. Cook for thirty to forty seconds per side. Shorter cooking times preserve flexibility for wrapping fillings. Extended heat creates a crisp, crackly texture suitable for use as an unraised pizza crust base. Pair these earthy rounds with bright, acidic accompaniments like lime-marinated red onions, fresh cilantro, or sharp salsa verde. The rich fat content of flaxseed cuts through tangy vinegar and sharp chilis effectively. Leftovers keep well when stacked between parchment sheets and sealed in an airtight container. Reheat cold tortillas briefly in a dry skillet to restore pliability. Kitchen scales ensure even division when portioning the dough without guesswork.
