Pretty Delicious Life

1 Heat a small non-stick pan over medium low heat (about a 2-3 on your burner dial). If your pan is truly non-stick, no need to grease it as it will prevent the tortilla from spreading too thin and filling the pan.
2 Mix flaxseed meal and water in a small bowl and set aside.
3 In a large mixing bowl, sift almond flour then add tapioca flour or arrowroot powder and salt + mix with a fork to combine.
4 Add 1 cup of water to the bowl with your flaxseed meal mixture and then add to your large mixing bowl with dry ingredients, mixing to fully combine.
5 Your batter should be thinner than pancake batter and closer to that of crepe batter. Be careful not to make it too watery. If it is thicker than pancake batter, add a bit more water. If too thin, add a bit more almond flour.
6 Pour 1/4 cup of batter into your pan and tilt the pan around until batter forms a thin layer, almost like that of a crepe.
7 Cook for about 2-3 minutes on both sides until you see the tortilla begin to get golden brown. Place your tortilla on parchment on a clean dish towel with a layer between so they do not stick to each other.