Flax Wraps

These have a definite “flax”, flavor, which I don't mind, but isn't nearly as transparent as typical flour or corn tortillas. See the note below about water to flax meal ratios.

Ingredients Directions

  • 120g (1/2 cup, 4 oz) boiling water **
    • Or very slightly more, but not much.
  • 1/2 tsp salt
  • 100g (1 cup) flax meal

  1. Add the salt and water into a saucepan and bring it to a boil.
  2. Add the flaxseed meal. Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water. As you stir, the flaxseed meal will form a dough and gradually un-stick from the saucepan. It takes about 1-2 minutes max.
  3. Remove the dough from the saucepan and place it on a non-stick surface like parchment paper. When cool to touch, break the flaxseed dough into 4 equal pieces.
  4. Press each piece with a tortilla press (or roll between 2 pieces of parchment).
  5. Preheat a well-seasoned cast iron pan (or any other non-stick pan) over medium heat. Transfer one tortilla at a time to the pan and cook it for 60-90 seconds, depending on your pan and heat. Flip and cook for extra 30-60 seconds. Don't over cook the tortillas or they will become crispy. The tortillas have to be dry, but stay soft to roll.

Notes

The flax meal to water ratio is really important. I find the dough has to be on the edge of too dry to actually work. All of the recipes I saw basically has too much water, at least for the flax meal I have, which made them too gooey/sticky to do anything with.

Original Recipe

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