- 125 ml water
- 1/2 teaspoon sea salt
- spices per your taste (pepper, onion or garlic powder)
- 100 g finely ground flax
Heat the water to boil, add half teaspoon sea salt and spices you like. Turn off burner, remove the dish from the stove and add flax. Put back on the burner and stir for minute or two until you get compact mixture. Take it out from the dish on some plate and leave to cool for two to three minutes, just to be enough warm that you can take it in your hands. Divide it into four parts. Prepare two baking sheets. Form the parts of the mixture into balls and slowly roll them between baking sheets to get discs. You’ll not get correct shape. Don’t overdo with stretching. You can little grease baking sheets with oil just to be sure it does not stick, although flax releases its fat, because of this, after all, the tortillas themselves in the end are soft, fine and not dry even though no fat has been added to them. Heat the frying pan on medium temperature and fry tortillas minute or two from both sides.
These are tortillas in which you can wrap some meat for lunch, whatever you want for breakfast, and if you are in non-restriction, you can combine for a snack if you add permitted sweet spices instead of salt.