In a large bowl whisk together cassava flour, ground flax seeds and salt.
Add the oil and warm water. Mix with a sturdy spoon. It will turn into dough quickly – use your hands to knead dough a couple times.
Place dough on a piece of wax paper. Form into a disk. Divide dough into 8 equal portions.
Preheat a flat bottom skillet to medium heat. Do not oil or spray with cooking spray.
Place a piece of wax paper on top a ball of dough and roll into a thin tortilla. Repeat with remaining dough. Each tortilla should measure about 6 inches in diameter.
Overlap each tortilla on the wax paper until the entire batch is rolled out.
Take the first tortilla on the wax paper and gently flip it over onto another piece of wax paper and peel off the back.
Then turn the tortilla into the hot skillet and cook for 1 minute. Flip with a large spatula and cook for another minute.
Lay cooked tortillas on a towel to finish cooling completely.
Tortillas will get more flexible as they cool.
Video
Notes
Note from Christine: This recipe was originally developed to make 6 tortillas. I've found that cutting the dough to make 8 is much more manageable for flipping the tortillas into the skillet to cook.
Place a sheet of wax paper down to roll out the tortilla dough sections.
Each section should be about 6 inches in diameter.
Turn each tortilla into the pan (wax paper and all) and cook for 1 minute.