Ingredients
- 2 cups + 1 tablespoon flax meal divided
- 1 cup hot water
- 1 1/8 teaspoons salt
- 1/2 cup roughly chopped sun-dried tomatoes in olive oil tightly packed
- Black pepper
- 4 1/2 tablespoons coconut flour
- 1 1/2 tablespoons Italian seasoning
- 1 1/2 tablespoons olive oil from tomatoes
Instructions
- In a small food processor (mine is 3 cups) blend 1/4 cup plus 2 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. You'll need to stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
- In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning, and olive oil. Add the tomato/water/flax mixture (it should be thick and gooey by now), and stir until the dough starts to come together.
- Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
- Place one ball between 2 sheets of parchment paper and roll it out. You want them just under 1/4-inch thick. Be careful not to roll the edges out too much or they'll crack. Repeat with remaining balls.
- Lightly oil a large frying pan and heat it to medium. Cook the tortillas about 20-30 seconds per side, just until they start to brown.
- Repeat with remaining tortillas.