Flax tortillas in 4 ingredients

Flax tortillas in 4 ingredients

Many wonder how to consume fine flaxseed to benefit from its many benefits ... here is an original and really delicious way to use them! With only 4 ingredients, this flaxseed tortilla recipe will surprise you with their soft and supple texture. You can garnish them as you wish or according to your fancy, the only limit is your imagination! For my part, I love them garnished with hazelnut butter and sliced ​​bananas for lunch !!




Flax seeds contain many nutrients that are beneficial for your health (they must be crushed to reap their benefits !!), the most important of which are:

  • Omega 3 fatty acids, also known as "good fats": they protect your heart and have been shown to be beneficial nutrients for lowering triglycerides and lowering blood pressure.
  • Lignans, flax seed is the plant that contains the most lignans, an antioxidant found in the fibrous part of flax seeds. Lignans are also phytoestrogens, a plant nutrient that could act in some way as estrogen, a female hormone. This is a very controversial topic and scientists are not sure what impact lignans have on our hormones. While some studies seem to prove that it can help fight breast cancer, others have shown that phytoestrogens do not mimic estrogen at all and instead prevent the formation of blood tumors.
  • Fiber, flax seeds contain 27g of fiber per 100g. Note that it is recommended to consume around 25g of fiber per day for women and 38g for men.



Flax tortillas in 4 ingredients 




1 cup of organic golden flax seeds  
1 cup of boiled water
1/2 teaspoon of salt
1/4 teaspoon turmeric (or: ginger, or garlic powder or onion powder)



  1. In a blender, add the flax seeds, mix at high speed until they form a flour. Be careful to grind well until you have flour otherwise they will not absorb the water in the recipe and the tortillas will not stick together.
  2. In a small saucepan, bring the water to a boil.
  3. Remove from the heat, stir in all the spices and add the flax flour all at once.
  4. Stir quickly with a wooden spoon, until the flax flour absorbs all the water and forms a ball of dough. While stirring, the dough will form, it will gradually peel off the pan to finally form a ball of dough. It takes 1 to 2 minutes.
  5. Remove the dough ball from the pan and transfer it to a piece of parchment paper or a floured surface. The dough should not be too sticky, if necessary simply sprinkle a little extra flax flour on the ball.
  6. Divide the ball into 4 balls of dough of the same size. Place one of the dough balls on a piece of parchment paper or floured surface. Place another piece of parchment paper on top to prevent the dough from sticking to the roller. Lightly press the balls of dough with your hand to flatten and glue the top piece of parchment paper to the ball.
  7. Roll with a rolling pin until dough is flat but not too thin or will not become soft when cooked. Aim for a thickness of 2-3 mm. Remove the paper.
  8. Using a round shape like a plate, place it on top of the dough and cut the edges with a knife to form a circle.
  9. Remove the rest of the dough, form a ball and reuse later if desired.
  10. Place the circle of dough in a non-stick skillet previously reheated over medium heat.
  11. Bake for 1 to 2 minutes or until the edge is dry - the center should be soft - and you can easily slide a spatula under the dough to turn it over.
  12. Cook for about 1 additional minute on the other side. Do not overcook or the dough will get very crisp, like tortilla chips! It should be dry but easy to roll.
  13. Place the cooked wraps on a plate.
  14. Repeat these steps with the rest of the dough until you form 4 wraps.
  15. Serve them cold with the garnish of your choice or hot.



  • I suggest you golden flax seeds to have a milder taste, brown flax seeds can also be used but the taste will be more bitter. 
  • You can use different spices to vary the taste: smoked paprika, nutritional yeast, dried basil, thyme or rosemary. Simply replace the 1/2 teaspoon of turmeric with the spice of your choice!



Bon appétit!


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  • Caroline Bisaillon
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