Bring water to a boil and then add salt.

Once salt is dissolved, add flax meal and turn off the heat. Mix until it forms a dough ball.

When cool to touch, break flax dough into 4 equal pieces.

Roll out each piece until thin on parchment paper, using parchment on bottom and top of flax dough to keep from sticking to the rolling pin.

Take a round bowl and place on top of rolled out dough, cut around the edges to make them round. Place extra dough in a pile to make last tortilla.

After all your pieces are rolled out and cut, move them to your pan. Over medium-high heat, place flax tortilla in pan. If you have a non stick pan, you will not need to spray it. The oils in the flax will keep it from sticking.

Press tortilla down with a spatula for 30 seconds, flip and then repeat to the opposite side.

Place tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.