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.