Cassava Flour Tortillas

1. Finely grind flax seeds in a clean coffee grinder or food processor.

2. In a medium sized bowl whisk together the flours, ground flax and salt until well combined.

3. Using clean hands, add the coconut oil and massage until well combined and crumbly.

4. Add the water. The dough will become sticky first and eventually smooth.

5. Weight 50 grams per tortilla and wrap individually in plastic wrap if you are not making them right away.

6. Lay down a large piece of parchment paper or silicone baking sheet and dust with cassava flour.

7. Place dough ball at the center, press to flatten, and use a rolling pin and extra flour to carefully roll out tortilla.

8. Alternatively use a tortilla press and line both side with parchment.

9. Carefully lift the parchment paper or baking mat and hold at an angle.

10. Heat a pan over medium heat. Carefully transfer the tortilla to the hot pan. Cook on each side for 20 seconds, then 10 seconds more.

11. Do not overcook or the tortillas will be too dry. Adjust the heat as needed. Repeat with each ball of dough, and serve immediately.

12. If you have leftover, store them in an airtight bag. Steam with a bit of water to soften then finish cooking in a bit of fat.