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1
In a small food processor (mine is 3 cups) blend 6 tablespoons flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down.
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2
Youll need the stop the food processor and scrape down the sides a few times.
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3
Let stand for 10 minutes.
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4
In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil.
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5
Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
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6
Knead the dough in the bowl for 3 minutes.
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7
It will start off quite sticky, but should become firmer as you knead it.
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8
Divide the dough into 10 equal balls.
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9
Place one ball between 2 sheets of parchment paper and roll out.
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10
You want them just under 1/4 inch thick.
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11
Be careful not to roll the edges out too much or theyll crack.
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12
Repeat with remaining balls.
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13
Lightly oil a large frying pan and heat it to medium heat.
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14
Cook one tortilla until it JUST begins to brown, about 20-30 seconds.
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15
Flip and cook an additional 20-30 seconds (see note).
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16
Repeat with remaining tortillas.
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17
Notes: You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and bendable.
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18
Tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full.
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19
Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
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20
Store tortillas in an airtight container in the refrigerator.
