This recipe is built of one main ingredient,
An ingredient that makes this next bite of ours wonderful and stunning 🙂
Meet our next addiction,
Homemade flax tortillas that are quick to prepare,
Hysterical,
Soft,
Flexible,
Wonderful,
And super tasty.
The tortillas require quick and easy preparation,
And they’ll accompany us for several days full of wonderful and delicious bites,
A bite of them is so wonderful that it’s hard to give up.
It’s full of dietary fiber and it’s rich in minerals,
Low in carbs and suitable for everyone,
It’s vegan,
It’s gluten free.
It’s delicious
It’s biteable,
It’s satisfactory for the long term,
It’s exciting,
And it’s insane 🙂
Mixing water and flax in the correct, smart and precise dose,
This is what will give you the perfect result.
And from there – all that’s left is making sweet and refined tortillas,
Short cooking in a pan and that’s it – the magic is yours 🙂
Happy, stunning and super delicious bite days to all of us 🙂
Homemade flax tortillas | image: Essy Roz
Homemade flax tortillas
Ingredients
Suitable for about 10 medium-sized tortillas
- 1½ cups ground flax seeds
- 1 cup hot water
- 1 teaspoon salt
Preparation
Put the hot water and salt in a bowl and mix a little. Gradually add the ground flax.
Add ½ cup of ground flax at a time and mix. At first the batter will be liquid and slowly it’ll begin to form into dough.
Mixing the ground flax in the water is a process that at the end of which the paste must stand on the counter for about 5-10 minutes, until the ground flax seeds swell from the liquid and connect with the help of the viscous ingredients in the flax seeds.
If you don’t get a soft and moist dough after you let it rest, try adding another 2-5 tablespoons of ground flax, but usually it won’t be necessary.
With clean hands, form a dough ball from the dough and divide the dough into small balls of dough.
Place each ball of dough on parchment paper and place another parchment paper on top.
Crush the ball of dough into a tortilla with a cutting board or rolling pin.
Make sure that the tortilla you created is of uniform thickness in all its parts, so that cooking will be uniform in the pan.
Heat a pan on medium-high heat and cook the tortilla on both sides.
How do we know the tortilla is ready? There will be burn marks on the tortilla and it’ll change its color to a darker color.
Remove the tortilla from the pan, and place it on a kitchen towel. Each time add another tortilla, one on top of the other, and between cooking the tortillas cover the prepared tortillas with a towel to keep them moist. Repeat this action until you finish preparing all the tortillas.
A little extra from me:
- I recommend keeping the tortillas in the fridge wrapt in a kitchen towel that you kept your tortillas in while making them. Put the kitchen towel in a sealed box and put it in the fridge for 5-7 days.
- Golden advice 🙂 I recommend heating your tortilla in a hot pan or in a panini press. A longer time in a panini press will give you a quick and fun cracker.
- You can freeze the tortillas, note that this will cause their texture to change a bit. Place parchment paper between each tortilla, store in a box or sealed bag and put in the freezer. Thaw on the counter, in a pan or in a panini press.
- There are no substitutes in this recipe 🙂
Stages of preparation – homemade flax tortillas | image: Essy Roz
Stages of preparation – homemade flax tortillas | image: Essy Roz
Homemade flax tortillas | image: Essy Roz
Homemade flax tortillas | image: Essy Roz
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