I’ve made these twice in the past two days, using slightly different techniques, and both times I loved the end results. I used the tortilla press I got for Christmas to flatten them but a rolling pin would work as well. I baked them rather than fried them because it’s easier and they’re a little delicate. For tacos I recommend using an oven safe mold to get them the perfect shape. They don’t roll well once cooked but make fantastic baked tortilla chips or crackers. I haven’t tried making enchiladas with these but I imagine that filling the raw tortillas before baking would work well.
1 cup almond flour
1/4 cup golden flaxseed meal
1/4 cup boiling water
1/2 tsp salt
Preheat oven to 400*F. Prepare a large baking sheet with parchment paper if baking them flat. Combine flaxseed meal, salt, and boiling water in mixing bowl, stir well. Let sit at least 5 minutes to allow the flaxseed meal to absorb the water before adding the almond flour. Mix well with a fork. Form the crumbly dough into a ball by hand. Divide the ball into quarters and roll each piece into a small ball. Prepare tortilla press with plastic wrap. Press each ball of dough between two pieces of parchment paper. They will stick to the plastic wrap without the paper. Transfer each tortilla onto the baking sheet or mold. If making chips, cut each tortilla into quarters before baking. Bake for 12-15 minutes until the edges are lightly brown. Makes 4 tortillas.