Pour hot water over the linseed and let it soak for about 10 minutes.

Then add the other ingredients and knead everything into a smooth dough.

Divide the dough into 4 parts and roll out one part of the dough thinly on a floured work surface.

Then fry the tortilla briefly on both sides in a hot pan without any additional oil. The pan should be so hot that the tortillas get small bubbles. You can really only leave them in the pan for a short time (approx. 30 seconds per side) and fill them quickly, otherwise they will quickly become brittle.

We filled the tortillas with fresh spinach, hummus, carrot salad, red cabbage and fried mushrooms and onions.

My hummus recipe can be found here: Hummus made from dried chickpeas