One-Ingredient Flaxseed Tortilla
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To be honest, I'm not even sure if I should call this a recipe because all it contains is flaxseeds and water (and a little salt).
But before I tell you all about these tortillas, let's start by clarifying something important:
No! There is no problem with cooking flaxseeds.
The fatty acids in flaxseeds are stable and do not oxidize quickly during the toasting or baking process.
You can toast and bake flaxseeds without worrying that they will spoil or that their fatty acids will oxidize.
It is not a problem at all.
When is it a problem?
- During very long cooking times and/or very high heat, such as deep-frying (which is true for all fatty acids, by the way).
- When the flaxseeds are rancid and smell bad: this means the seeds are not fresh and have already spoiled.
- Heating flaxseed oil, which is unstable and therefore not recommended for cooking.
The significant advantage here is the high concentration of Alpha-Linolenic Acid (ALA), an essential Omega-3 fatty acid responsible for proper cell function.
Now that we've settled that, let's get back to the tortillas.
As mentioned, this simple recipe is great because it produces soft, fluffy tortillas that are easy to roll up with fillings.
The resulting flavor is very delicate and characteristic of flax (it is flax, after all), which I find pairs wonderfully with crunchy vegetables.
There are 2 types of flaxseeds:
One is light-colored/amber seeds.
The second is dark/brown seeds.
There is no nutritional difference between them, and the recipe will work perfectly with either light or dark seeds. (In this recipe, I used the dark ones).
Want another recipe with flaxseed? How about crackers?
If you want to freeze them, you can freeze the dough (thaw for 1-2 hours on the counter) or even the finished tortillas after toasting. It's up to you.
Nutritional Values:
One flaxseed tortilla (out of 6) weighing 50g contains:
- 112 calories
- 4g protein
- 6g carbohydrates
- 8g fat (of which 1g is saturated fat)
- 5g fiber
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Flaxseed Tortillas
Ingredients
- 1 cup flaxseeds 115g
- 1 cup boiling water
- 1 pinch salt
Instructions
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In a blender, grind the flaxseeds thoroughly until they reach a flour-like consistency.
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You can also grind the flax in a spice grinder.
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Transfer the ground flaxseed flour to a pot and add a little salt.
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Pour one cup of boiling water into the pot.
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Using a wooden spoon, mix the flax and water until a uniform paste forms.
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Cook for 2-3 minutes over low heat until the mixture thickens into a cohesive dough ball.
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Remove from heat and set aside for about 10 minutes until the dough cools down.
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Divide the dough into 6 equal pieces.
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Roll each piece into an even ball with your hands.
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Slightly flatten each ball and roll it out with a rolling pin between two sheets of parchment paper.
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To get a perfectly round tortilla, place an upside-down bowl over the flattened dough.
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Use a knife to trace the edges of the bowl and cut the dough.
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Remove the excess dough with your hands.
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Transfer to a non-stick pan and toast over low heat for about 2 minutes per side.
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To keep the tortilla flexible, make sure not to over-toast it.
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Place the tortilla on a plate, add sprouts, cucumber, carrot, tofu, and tahini, then roll it up.
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Cut the tortilla in half and serve.
