Ingredients
4 (10- to 12-inch) flour tortillas
1/4 cup flax seeds
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350f. stir together flax, sesame, and poppy seeds. put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife. bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. transfer triangles to racks to cool. repeat with remaining 2 tortillas.