Ingredients:

1 Cup of Flaxseed Powder

1/2 Cup of Coconut Flour

1 Cup warm / hot water

Pink Himalayan Salt

2 Tablespoons of olive oil (or melted butter)

1 Egg (optional)

Instructions:

1. Mix the two flours together.  Mix until all the lumps of flour are blended well.
2. Add salt to taste (half a teaspoon should be enough – use less or more according to your taste)
3. Add the olive oil to the water.
4. When the two flours are well combined, gently add the water and oil mixture little, by little, and mix well, until the water is used up. (If you are adding an egg, you can add it at this time)
5. If the mixture is too dry, add more water.  If too wet, add more coconut flour (spoon at a time).
6. Now use your hands to knead the dough into a round ball.
7. Cover and set aside for about 10 minutes to rest.
8. Heat a non-stick frying pan on the stove.
9. Wet your hands with a teaspoon of olive oil, and roll into a small ball some of the dough.  This recipe should make about 10-12 wraps.  Set the balls aside and cover with a cloth
10. Place a sheet of baking paper onto a board and brush with olive oil.
11. Place a single board onto the baking paper and cover with another sheet of baking paper.  Press down, and roll out on top of the baking paper with a rolling pin or round glass bottle.
12. Gently remove the top sheet of baking paper, and if you want a perfectly round shape, place a small bowl or side plate on top of the dough and cut around the bowl to achieve that shape.
13. Dry fry (not necessary to oil the pan) each wrap/roti for 2-3 minutes on either side until cooked through.