• In a large mixing bowl, whisk together the gluten-free flour blend, BareOrganics Chia Seed Flour, salt, and baking powder.
• Add the olive oil and ⅔ cup warm water. Stir until a dough begins to form. If the dough appears dry or crumbly, add additional water, 1 tablespoon at a time, until a smooth dough comes together.
• Knead the dough gently in the bowl for about 1 minute until smooth.
• Cover the bowl with a damp kitchen towel or plastic wrap and let rest for 15 minutes at room temperature. This resting time allows the BareOrganics Chia Seed Flour to fully absorb the liquid, creating a more flexible dough that is easier to roll.
• Divide the dough into 6 equal portions and roll each portion into a ball.
• Keep the dough balls covered while working to prevent them from drying out.
• Place one dough ball between two sheets of parchment paper.
• Using a rolling pin, roll from the center outward, rotating the parchment occasionally to maintain a round shape. Roll until very thin, approximately 6–7 inches in diameter.
• Carefully remove the top piece of parchment paper.

To Cook the Tortillas

• Heat a dry skillet or cast-iron pan over medium-high heat.
• Invert the tortilla onto the skillet and carefully peel away the remaining parchment paper.
• Cook for 1–2 minutes, or until light brown spots appear on the bottom. Flip and cook for an additional minute on the second side.
• Transfer the cooked tortilla to a plate and cover immediately with a clean kitchen towel.
• Repeat with the remaining dough, stacking the tortillas under the towel as they cook. The trapped steam helps keep them soft and pliable.

To Use as Wraps

• For the most flexible texture, warm the tortillas briefly before serving. Heat in a dry skillet for about 10 seconds per side or microwave for 10–15 seconds.
• Fill with your favorite sandwich fillings, taco ingredients, grilled vegetables, or proteins. Fold the sides inward and roll tightly to create a wrap.