Blend your flaxseeds or flaxseed meal in a blender until fine. You can either add your spices and other dry ingredients (konjac/collagen) to this grind and re-pulse to blend or add them to your pot of boiling water and whisk to combine.
Bring your water to a boil and if you haven’t already, add your salt and spices.
Turn off the heat, pour your ground flaxseed and konjac/collagen into the boiling water and begin stirring immediately with a wooden spoon or heat safe silicone spatula/paddle until it forms a ball. Add flaxseed meal as needed or a tiny bit more konjac root if it has not formed a ball after 2 minutes.
You can roll these out with parchment paper but I find it easier with silicone mats and a rolling pin.
Divide your tortilla dough into 4 parts and roll each one out between the parchment or silicone mats until you have about a 10″-12″ tortilla. Carefully peel away the top mat/parchment sheet by pulling it back parallel to the top.
Take a circular pan lid of 10″-12″ and place it on the tortilla. Gently cut around the lid but be careful not to cut the parchment or silicone mat. Peel away the outside of the ring and set aside.
Carefully place the wrap (still stick to the parchment) flax side down on a hot cast iron griddle or large non-stick frying pan. Carefully peel away the parchment as above.
Let cook for 1-2 minutes and then flip (I can usually roll out the next one in this time)
Repeat until you have cooked all the wraps