Ingredients
1/2
cup plus 2 tablespoons dark flax meal
1
tablespoon coconut flour
1/2
teaspoon salt
1/8
teaspoon chili powder
3
tablespoons hot water
1
teaspoon olive oil
Preparation
In small bowl, mix 1/2 cup of the flax meal, the coconut flour, salt and chili powder. Set aside.
In another small bowl, beat remaining 2 tablespoons flax meal, the hot water and oil with whisk. Add to dry ingredients, and stir until thoroughly combined.
Place dough on work surface. Dough will be sticky. With gloved hands or in a plastic food-storage bag, knead about 5 minutes or until dough becomes smooth. Divide dough into 4 pieces.
Roll each piece of dough into a ball, then flatten slightly.
Place each piece of dough between 2 sheets of cooking parchment paper or waxed paper, and roll out into 5- to 6-inch circles.
Heat 10-inch nonstick skillet over medium-high heat. Cook tortillas in skillet, one at a time, for 1 minute, then turn and continue to cook until tortilla puffs slightly.
