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.
Healthy Highlights of 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)
High Fiber (8 grams per tortilla)
Only 1 Ingredient
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
This step is essential. The tortillas will not work without it.
Flaxseed meal is exactly what the name states: flax seeds ground into a coarse meal.
In order for this recipe to work, however, you will need to further grind the 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 (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 Directions for Zero Carb Flax Tortillas
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 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 sheets 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 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.
Use as you Would Any Tortilla or Flatbread
Use flaxseed meal 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 you choose.
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.
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.
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.
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!
Thursday 17th of June 2021
I'm so happy you gave them a second go with the fully ground flaxseed meal (turned into flour), Sithra!
Wednesday 2nd of June 2021
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.
Sunday 6th of June 2021
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).
Tuesday 1st of June 2021
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!
Wednesday 2nd of June 2021
eek, sorry you did not notice that Laura. I hope that you give it a second go :)