2Tablespoons butter, ghee, coconut oil, avocado oil or olive oil, melted and cooled slightly if solid (This fat is included in the batter.) + you'll need 1 additional tablespoon fat for seasoning the pan
Place all ingredients in a high-powered blender: eggs, water, chia seeds, flax seed, 2 tablespoons fat and sea salt. Puree on medium-high speed for about 50 seconds.
The batter will be thick and continue to thicken as it sits. Allow it to set up for 10 minutes.
Heat 1 tablespoon fat of choice in a skillet or crepe pan over medium-high heat.
Pour in 2 ounces of batter and use an offset spatula to spread batter out into a thin circle. This first tortilla will likely slide around a bit. Turn the heat down to medium.
Allow tortilla to cook on its first side for 2 minutes. Flip it and cook on the second side briefly, about 20 to 30 seconds.
Remove the first tortilla to a plate and turn the heat to low under the pan. (This first tortilla can optionally be for the cook to snack on. It will be thicker and not as desirable. It is used as a tool to season the pan.)
Pour the second 2 ounces of batter into pan and shape as with the first. This time, and for all remaining tortillas, the batter will behave perfectly, allowing you to fan it into a 6" or 7" circle. The pan, with this treatment, will behave in a non-stick fashion. Do not add any more fat to the pan.
Continue frying tortillas in this manner until all the batter is used.
How to store leftover tortillas
Fully cool on wire rack before storing.Keep in plastic zip lock bag, or similar sealed storage container, in the fridge for up to 5 days.Or freeze, with a small piece of parchment paper between each one, for up to 3 months.Defrost in the fridge overnight.To refresh, place on medium-hot pan for about 30 seconds per side.