Instructions:

• In a large mixing bowl, combine 2 cups of flax meal with 4 1/2 tablespoons of coconut flour, 1 1/8 teaspoons of salt, and 1 1/2 tablespoons of Italian seasoning. Mix well to incorporate the dry ingredients.
• Gradually pour in 1 cup of hot water and 1 1/2 tablespoons of olive oil from the sun-dried tomatoes. Stir the mixture until it forms a cohesive dough. If the dough seems too dry, add a little more water, one tablespoon at a time.
• Gently fold in the 1/2 cup of chopped sun-dried tomatoes, ensuring they are evenly distributed throughout the dough.
• Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it slightly with your hands.
• On a clean surface, use a rolling pin to roll each dough ball into a thin circle, about 6-8 inches in diameter. Aim for an even thickness to ensure they cook uniformly.
• Heat a non-stick skillet over medium heat. Once hot, place one tortilla in the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining tortillas.
• Transfer the cooked tortillas to a plate and cover them with a clean kitchen towel to keep warm while you finish cooking the rest.