Paleo & Vegan Sun-Dried Tomato Tortillas

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. You’ll need the 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 gloopy 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 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 heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds (see note). Repeat with remaining tortillas.

Notes:
You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and “bendable.”
Tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full. Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
Store tortillas in an airtight container in the refrigerator.