Step 1

In a medium bowl, stir together the chia seeds and water. Let stand for 15 to 20 minutes until it is a thick gel. Stir to loosen the gel.

Step 2

Add the coconut flour (and optional salt) to the chia gel. Stir until completely combined (use clean hands to knead it in).

Step 3

Shape the dough into an even ball. Cut into 4 equal pieces. Roll each piece into a ball.

Step 4

Place one dough ball between two large pieces of plastic wrap. Using a rolling pin, roll dough into a 6-inch (15 cm) circle (see notes for rolling options). Carefully peel off top layer of plastic wrap.

Step 5

Place tortilla, dough side down, into a medium to large nonstick skillet and carefully peel off second piece of plastic. Turn the heat under the skillet to medium.

Step 6

Cook the tortilla for 1 to 3 minutes until the bottom side is dry (the tortilla can be moved around easily once the bottom side is dried). Flip the tortilla and cook the other side for 1 to 2 minutes longer until dried on other side.

Step 7

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough. The tortillas are delicious warm, room temperature, or cold.