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Flaxmeal wrap

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Ingredients
  

  • 1 cup flaxseed meal (108g / 3.8 ounces by weight) golden tastes better than
  • 2/3 cup hot water (160 ml)
  • 1/2 tsp salt

Instructions
 

  • Add water into a medium-size saucepan and bring it to a boil.
  • Add the salt and flaxseed meal. Turn the heat off and stir immediately with a silicone spatula, until the water is fully absorbed.
  • After 2-3 minutes of stirring, the flaxseed meal will form a dough and release from the saucepan.
  • Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, separate the dough into 4 balls
  • Sandwich a ball between 2 pieces of parchment paper, then roll out to around 1/4" thick, and this will be around 8" (21 cm) in diameter.
  • Use scissors and cut the excess parchment paper.
  • Cook in a pre-heated non-stick (or well-seasoned cast iron/stainless steel/ carbon steel) pan on medium heat. 60-90 seconds, flip and cook another 30 seconds. Keep cooking and flipping every 30 seconds until the paper easily peels off from the wraps. The wraps need to be dry, but still flexible.

Notes

  • You can grind your own whole flaxseeds, and just measure by weight. You want this to be a fine flour, not coarsely-ground.
  • I'll try making tortillas with these by cutting these into triangles, and deep frying or dusting with flavouring and baking them.
    Stay tuned for the update!
  • If you have a hard time with the thickness, the wraps should be the same thickness as 3 quarters (coins). 
  • Once the bottom starts to cook, it will release from the parchment paper. This method works especially well when deep-frying, and this technique is used for a lot of fried finger food that starts off very sticky.
  • This is a bit tricky, but after a few attempts, you should have a feel for how thick to roll these out, and the cooking times.
Keyword Keto