In a bowl, combine all dry ingredients and mix well.
Add the hot water and combine. The flax seed meal will absorb the water and you can shape it into a ball.
Refrigerate it for about 30 mins or until the dough is cool.
Using parchment paper, roll the dough using a rolling pin until thin. Using a pan lid, cut it into a round shape. Put together the leftover dough and repeat the rolling and cutting until there is no dough left.
Spray a nonstick frying pan with coconut oil and cook the tortillas on medium heat for about 3 minutes on each side.