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My easy 1 ingredient flax tortillas are ideal for wrapping, rolling, & pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, & have zero grams of net carbs.
Flaxseed meal is one heck of an ingredient.
It can be used as a replacement for eggs in baking recipes, added to smoothies, energy bars and power bowls for an instant boost of healthy omega-3s and fiber, or act as a standalone star in recipes like my flaxseed bread and 100% flax breakfast cookies (don’t forget the chocolate flax cookie variation :)).
Table of Contents
- Why You Need to Make These Flaxseed Tortillas
- Benefits of Easy 1 Ingredient Flax Tortillas
- Only 1 Ingredient
- Grind the Flaxseed Meal into a Fine Flour
- Can I Grind My Own Flax Seeds into a Flour?
- Step by Step Instructions
- Step 1: Grind the Flaxseed Meal
- Step 2: Add Boiling Water
- Step 3: Divide the Dough
- Step 4: Roll the Dough
- Step 5: Cook the Tortillas
- How Should I Serve Easy 1 Ingredient Flax Tortillas?
- Flavor Variations
- FAQ
- More Grain-Free & Vegan Tortillas to Love:
- Easy 1 Ingredient Flax Tortillas (0 grams net carbs) Recipe
Why You Need to Make These Flaxseed Tortillas
You will love the versatility of these flaxseed tortillas / flaxseed wraps!
They are perfect as grain-free replacements for traditional corn or flour tortillas (hello, tacos & burritos) or as wraps for any filling you can imagine (my current favorite: a mix of greens and avocado in a tangy lemon dressing). Soft, flexible and mild in flavor, they are destined to become a staple in your kitchen.
Benefits of Easy 1 Ingredient Flax Tortillas
Talk about win, win, win! These tortillas are:
* Zero Carb (ZERO grams net carbs per tortilla)
* Vegan (no eggs, no dairy)
* Oil-free, Nut-free & Sugar-free
* Paleo & Keto
* High Fiber (8 grams per tortilla) & High protein (6 grams per tortilla)
* Grain-free & Gluten-free
Only 1 Ingredient
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Flaxseed meal is the only ingredient, besides tap water, needed to make the tortillas. Salt can be added (I like to add a small amount), but it is not required.
Grind the Flaxseed Meal into a Fine Flour
Flaxseed meal is exactly what the name states: ground flaxseed (i.e., flax seeds ground into a coarse meal). It can be made from brown flaxseeds or golden flaxseeds.
In order for this recipe to work, however, you will need to further grind the flax meal into a fine, fluffy flour. The tortilla dough will be almost impossibly sticky if it is not first ground extra-fine.
Grinding the meal into a fine flour is easy. Measure the amount of flaxseed meal called for in the recipe (in this case, 1 cup, or 104 grams). Process the entire amount in a high-speed blender or a small food processor until very fine and fluffy (see the photo). The flaxseed meal will be a lighter color after finely grinding.
You can also use a small electric coffee mill / coffee grinder (process in small batches).
Can I Grind My Own Flax Seeds into a Flour?
Yes, absolutely! Measure the same weight of flaxseeds needed (104 grams, about 3/4 cup of whole flax seeds) and finely grind into a fluffy flour. High-speed blenders and electric coffee mills are the best tools for grinding the seeds (food processors are less effective when starting with whole seeds).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step 1: Grind the Flaxseed Meal
First, grind the flaxseed meal into in a fine flour, as mentioned above. Transfer to a medium bowl. If adding salt, whisk it in at this point.
Step 2: Add Boiling Water
Add the boiling water to the bowl and stir to blend with a wooden spoon or spatula, stirring until completely blended. Let the mixture stand for 5 to 10 minutes to cool and thicken into a dough. Pat the dough into an even round of dough while in the bowl.
Step 3: Divide the Dough
Divide the dough into 4 equal portions and shape each into a ball. The dough should be springy and not sticky.
Step 4: Roll the Dough
Place one of the dough balls between two pieces of parchment paper. (Note: I love using wax paper, but it tends to get wet and tear with this dough.)
Using a rolling pin, roll the dough into a circle that measures 6 inches (15 cm) across. It need not be perfect on the first try. If the tortilla has holes or uneven patches, pinch off pieces of dough from one place and press them into another, as needed.
I do not recommend rolling these portions of dough much larger than 6 inches. The tortilla will become too thin to remove from the parchment paper and will likely tear. See my notes at the end for making larger tortillas.
Step 5: Cook the Tortillas
I recommend using a seasoned cast iron skillet or other nonstick skillet or nonstick pan for cooking the tortillas.
Place the skillet over medium-high heat and heat until it is hot (spritz with nonstick spray if using a regular skillet). Carefully peel the tortilla off of the parchment paper (take your time; it will come off easily if you take a slow and steady approach). Place, dough side down, into the hot skillet. Peel off the remaining piece of paper.
Cook the tortilla for 60 to 90 seconds (it will puff somewhat). Slide a spatula underneath and lift it slightly to check for browning; once it has some browned spots, flip it over. Cook for about 60 seconds longer until the other side is browned.
Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.
How Should I Serve Easy 1 Ingredient Flax Tortillas?
Use the easy 1 ingredient flax tortillas as you would any tortilla or flatbread! They are soft and flexible when chilled or warmed. You can roll, fold or quarter them to enclose any filling (e.g., salads, spreads, tofu, cucumbers, spinach, peppers) you choose.
Happy eating!
Flavor Variations
Vary the flavor of the tortillas with dried herbs, spices and seasonings! For example, onion powder, garlic powder, cayenne pepper, cumin, curry powder, Italian herbs, dried rosemary or herbes de Provence.
FAQ
- Why is My Dough Too Thick or Too Moist? The answer is most likely measurement. Use a digital kitchen scale for consistent recipe results. 1 cup of flaxseed meal can vary tremendously, depending on how it is packed or spooned into the measuring cup. But 104 grams of flaxseed meal is always 104 grams of flaxseed meal.
- Can I Make Easy 1 Ingredient Flax Tortillas Large? Yes! You can divide this quantity of dough in half (to roll 8- or 9-inch tortillas). Use a large skillet and use extra care when turning/flipping the tortillas.
- Can I Make the Dough Ahead of Time? Absolutely! The dough can be made and stored–in an airtight container in the refrigerator–for up to 1 week.
- I Do Not Have a Rolling Pin. What Can I Use Instead? A large (still filled) can or wine bottle can be used in place of a rolling pin. You can also use your fingers and palm to press the dough. Press out the dough into a rough circle (do still place the dough between sheets of wax paper pr parchment paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.
- Can I Use a Tortila Press to Make the Tortillas? Yes. If you have a tortilla press, use it! It will work perfectly to press these evenly and efficiently. Use parchment paper to prevent sticking.
More Grain-Free & Vegan Tortillas to Love:
- 2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}
- 2-Ingredient Coconut Flour Tortillas
- 1-Ingredient Red Lentil Tortillas
- 2-Ingredient Chickpea Flour Tortillas
- 3-Ingredient Sweet Potato Tortillas
- 1-Ingredient Black Bean Tortillas
- Grain-Free Spinach Tortillas {2 ingredients}
- 1-Ingredient Split Pea Tortillas
Easy 1 Ingredient Flax Tortillas (0 grams net carbs)
Ingredients
- 1 cup flaxseed meal
- Optional: 1/4 teaspoon salt
- 2/3 cup boiling water
Instructions
- Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a light, fluffy flour. Note: the recipe will not work if this step is skipped (the dough will be sticky and impossible to roll out). Transfer to a medium bowl and whisk in (optional) salt.
- Add the boiling water to the bowl, stirring until combined. Let stand 5 to 10 minutes to thicken and cool slightly. Press dough into an even thickness in bowl (it should not feel very sticky, if at all).
- Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.
- Place one dough ball between two large pieces of parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.
- Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
- Cook the tortilla for 60 to 90 seconds until it puffs slightly and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for about 60 seconds longer until lightly browned.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
- The tortillas are delicious warm, room temperature, or cold.
These are great! I have been cooking them a little longer using extra olive oil and cooking til crips so they turn out more firm like a tostado (flat and firm). Food allergies keep me from eating grain which often leaves me craving food with texture. So something with texture is so welcome! The taste is good and they make a great base for an egg or avacado burrito.
Thanks for another great recipe!
That sounds so delicious, Clara! I’m so glad these work for your dietary needs, and very happy to read that you are making them your own with the cooking process (yum!). Cheers 🙂
Brilliant! I’ve been looking for a good grain free bread and this came out perfectly. Thanks for all that you do. For those of us on restrictive diets, your website is a Godsend!
You are very welcome, Dana, so glad you like the tortillas 🙂
I can’t believe this actually worked so fabulously! Was so skeptical at first as it seemed sticky and not so dough like… I didn’t have a press so I pressed the tortilla between two pieces of parchment paper with a rolling pin. Made the most perfect thin and yet flexible tortilla… I did add a couple tbsp sourdough discard to my mix too though for extra gut health. Will be making again!
Ooh, I bet these were great with that added sourdough discard, Laura. So glad you like the recipe so much, it’s one of my favorites, too!
Can the dough be frozen?
Do the tortillas freeze well?
Hi Susan,
Yes, the tortillas freeze well. I have instructions in the recipe card notes for freezing to the cooked tortillas. I have refrigerated the dough (I have notes in the post about keep it in the refrigerator for up to a week), but I have never frozen it. I am not sure how that would work. You could try freezing a small portion of the dough. Were you thinking of rolling/pressing the tortillas ahead of time, then freezing? You could also grind the flaxseed meal into flour in advance (you can freeze the flaxseed flour. You could even divide it into the exact amount)s) needed to make a batch of tortillas). Then when you are ready to make the tortillas, add water, watt a minute, and make the tortillas.
Hi Camilla,
Would this recipe work with beetroot paste (grated beets & water pureed) incorporated into it?
Ooh, how intriguing! I imagine that could work well, so long as the beet-water mixture is not too thick. It would be worth testing by scaling to 1/4 of the recipe to see if it works before mak8ng a full batch.
I will be trying more of your recipes, I Love how simple they look, how nutritious they can be, and your pictures with clear instructions are fantastic!
Thank you, Narda. Enjoy!
LOL! Oh dear, my first try and these were a real mish-mash:
#1 was the only soft one but it still cracked in the fold, and it was so small at 6”
#2 was rolled thinner – mistake! – its probably going to be used as salad crumbles!
Turned the heat down at this stage…too hot for the first ones…
#3 was another crispy version…methinks more water needed?..
#4 and another crispy critter…
And none of them really bubbled or rose at all…
And ..I forgot how flax likes to stick to my teeth! Lol
But I’ll make these again, in hopes of getting better at it.
Three cheers for your perseverance, Nada! I know you will get it . 🙂
Hi Thank you for introducing us carb free bread/tortilla – good for dinner. (I pack my carbs for breakfast). I made some modifications which enhanced my taste ecoefficiency.
Half a cup (full which is a slightly more then half a cup) golden flax seed. Grind in coffee grinder – add herbs etc.
then add 1/3 cup boiling water. Mix with a firm spatula – rest around 10 minutes.
Then place it on a board. knit for a minute – divide into 3 bolls. I use 8″ tortilla maker. make three tortillas with parchment paper both side. (try slightly thicker).
place parchment paper in a large tray – lay the 3 tortillas.
Preheat oven with roasting option for 325 degrees. and cook for 30 minutes.
Cool down outside for 20 minutes in the same tray -and ready to eat. Refrigerate the rest for 3 days. I like mines to be dry so when I take a bite and chew on i, it feels like I am chewing a bread.
I welcome you comments.
Garo
Garo, such fantastic innovations! I am so grateful that you shared these with everyone (great to have a “drier” variation, and the oven method is so handy). Thank you, I am going to try your method with m6 next batch ????
I love these!! I’ve made something very similar with the same ingredients, but processing the flax meal into fluffy flour makes a big difference in texture and taste. What a stroke of genius! My problem is eating just one.
Sharon! So glad you like these.I know, when I first thought these up, and used regular flaxseed meal, I finished covered in flaxseed goo (so crazy sticky). Turning it to flour does something magical to the flax. I am with you about eating just one (especially if I have any kind of nut butter or hummus on hand–which I always do!)
I’m wondering if there’s a way to combine flax and split peas into tortillas?
Hi Pashie! I have a split pea tortilla recipe on my site (https://www.powerhungry.com/2018/05/1-ingredient-split-pea-tortillas-grain-free-vegan/). You could experiment with adding some flaxseed meal (perhaps add a bit more water).
I have some flax meal I definitely need to use up. These sound delicious, definitely going to try these next week!
Excellent, hope you enjoy them, Danni!
I LOVE these! I had my doubts that they’d work, but I should have known better because your recipes have never steered me wrong. I love how simple these are to make. I’d been looking for a way to incorporate more flax into my diet and these are PERFECT!! I ate mine today with some tofu spread and sliced tomatoes. I can’t thank you enough. These will be a staple for me. 🙂
AWESOME-SAUCE, Aimee!!! I am sitting in an airport as I type this, wishing I had one of your tortillas with the tofu spread and tomatoes, that sounds like summer-y bliss!
It doesn’t work to try to pin this recipe. It should be on here the same way as other recipes are in a way that it can be pinned.
Hi Angela,
Apologies, I am not sure why it is doing that. Let me try to see what the problem is and try to fix it.
These turned out good but I’m not a fan of the strong flaxseed taste
I’ve tried putting in garlic salt & onion salt to no avail!
Any suggestions?
Hi Val! I understand, and I know, some flaxseed meals have a particularly strong flavor.
But there is a solution: Golden Flaxseed. Bob’s red mill, as well as some other manufacturer’s sell it. It only costs a small amount more than regular flaxseed meal (e.g., 50 cents or so per bag). It has a lighter, golden color, but most importantly, it has a VERY mild, neutral flavor. You can find the Bob’s version at larger grocery stores, but I order mine online (several bags at a time) –it is much cheaper. I tend to order from vitacost and Swanson’s vitamins (I have no affiliation with either, I just tend to order a lot of dry goods ingredients from both because of the good prices)
If you have 2 six inch tortilla’s is it still 0 net carbs?
Yes!
I wanted yours bakewear cooling rack
Brand or onlinestore
The copper one? I got it from crate and barrel 🙂
These have changed my life!
Delicious and easy, thank you!
I did not read all of the instructions the first time and made the dough without doing the extra grinding and it didn’t work at all. My fault. Then I read the instructions properly and ground the flax meal into the flour as you described. Came out perfect it’s amazing that the dough is not sticky at all once it’s been ground super fine. This is a great frugal option, so healthy!
I’m so happy you gave them a second go with the fully ground flaxseed meal (turned into flour), Sithra!
Hi Camilla, First, I would like to say I am huge fan of you blog! Like BIG.
I tried this recipe twice and sadly, neither came out rollable. I reread the directions and I am still unsure where I went wrong.
First attempt: measured ingredients, let the dough sit for over an hour, rolled with parchment, didn’t puff and left them on the skillet for several minutes. Came out crunchy, like a cracker.
Second attempt: weighed ingredients, let the dough sit for about 10 minutes, too sticky for the parchment, hand stretched, came out like small pancakes.
Any tips?
Hi Elizabeth!
Oh shoot, sorry the recipe is proving troublesome.
Here is my first question: are you doing the second grinding of the flaxseed meal as instructed? I can say with 100% certainty that the tortillas will be sticky and unrollable UNLESS you grind the flaxseed meal ultrafine (or start with whole flax seeds and grind them into an ultrafine, fluffy flour).
@Camilla, What is the photo above that is attached to the email- subscribe list? It resembles a pie with a slice cut out, covered in chocolate chips. NEED TO KNOW! Thank you – can’t wait to try them “all”.
Hi Jay! It is my chocolate chip skillet cookie–here is the link! https://www.powerhungry.com/2020/04/healthy-chocolate-chip-skillet-cookie-vegan-gluten-free/
I made these today but with 1 cup of whole flax seeds, then ground fine in my coffee mill. They are very good but not flexible. I didn’t notice the recipe calls for 1 cup of flax meal to start with. Next time I will weigh my resulting flax meal so it is 104 grams. Thanks!
eek, sorry you did not notice that Laura. I hope that you give it a second go 🙂
How much boiling water?
Hi Cheryl,
It is 2/3 cup. The amounts are all in the recipe card at the end of the blog post (you can use the JUMP to RECIPE button at the top if you prefer to go directly to the recipe in any of the posts :))