Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.

Optionally, add any of your favourite seasonings (see my tips listed above).

Add the ground chia seeds. To grind them, use a blender and pulse until powdered. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.

Remove from the fridge and cut the dough into 6 equal pieces. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.

Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas.

Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.

Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.

Optionally, add any of your favourite seasonings (see my tips listed above).

Add the ground chia seeds. To grind them, use a blender and pulse until powdered. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.

Remove from the fridge and cut the dough into 6 equal pieces. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.

Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas.

Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.