Almond Flour Homemade Tortillas

1 Tbsp finely ground flax seeds
3 Tbsp boiling water
3 cups almond flour
1 tsp sea salt
1 free-range egg, lightly beaten
2 tsp honey (it really needs the little bit of honey to bind)

In a small bowl, let flax sit in boiling water for about 5 minutes.

In a separate medium bowl, mix together the almond flour and sea salt with a fork. Add the egg, flax mixture and honey, one at a time, to the almond flour. Stir until it forms a firm dough that isn't too sticky to handle. If it is too sticky, add more almond flour until you can easily roll it into a ball.

Cut the ball in into quarters. Cut each of the 4 pieces in half making 8 pieces total.

(I lack a tortilla press. If you're in the same boat, follow these steps..) Place a strip of all natural waxed paper on your counter. One at a time, take a piece of dough and roll it into a ball with your hands. Place the piece of dough in the center of the waxed paper. Place another strip of waxed paper over the dough ball. Use a rolling pin to roll out the dough until it is as thin as you can get it without it falling apart.

(Don't go for perfect! These are not going to be completely round tortillas like you find in the store. Each one of these tortillas will be unique because, hey, they're natural! They will have jagged edges and some little holes here and there, but that's okay! Be proud that you made them from scratch without the nasty preservatives. :)

Oil a cast iron skillet with coconut oil and heat skillet to Medium heat. Be sure to give the pan plenty of time to heat before adding your first tortilla, a good 8 minutes is sometimes needed for the best cast iron pans. As you get into making tortilla #2-3, you may find they are browning more quickly. Go ahead and lower the temperature to Medium-Low to prevent burning.

Remove the waxed paper from the tortilla. Just like moving pie crust, gently put your non-dominant hand underneath the waxed paper under the tortilla. Flip the tortilla onto your dominant hand while you peel away the waxed paper. Then gently place it into the skillet. If there are folds, try to even them out, or just mush them down with a spatula. Cook for about 1 minute on each side, or until golden brown. The edges will brown and the middle will start to bubble.

Flip and cook on the other side for another minute or less. Cook each tortilla one at a time. Add more coconut oil as the skillet becomes dry. As the tortillas cook, stack them up on a plate and cover until you're ready to use them, to keep them warm. You can make ahead and freeze the tortillas once cooled or just keep them in the fridge in a glass container for a few days.

From: Healing Cuisine by Elise [archive.org]