In a high-speed blender, add the golden flaxseeds and blend them on high speed until it forms an ultra-fine flax meal.
In a non-stick saucepan, bring the water to a boil, reduce to low boil, stir in the spices if used.
Pour the ground flaxseeds into the boiling water and stir with a wooden spoon or silicone spatula until the flaxseeds absorb the water and turn into a lightly sticky dough ball (note 1). It takes about 2-4 minutes to cook the dough on low heat, stirring until it dries out and forms a soft, easy-to-knead dough.
Transfer to a glass bowl, cool down for 10 minutes in the fridge before rolling.
Cover the kitchen benchtop with a large piece of parchment paper, place half the dough in the center, and press another large piece of parchment paper on top of the dough.
Start rolling with a rolling pin, the dough might split into pieces, and that's normal. Peel off the top piece of parchment paper, patch back the pieces that split like playdough, and roll again between the two pieces of parchment paper.
Roll until it's as thin as regular tortillas, peel off the top piece of parchment paper, and run a knife around the pan lid to draw/cut out nice round tortillas.
Warm a non-stick pan over medium-high heat. Flip the tortillas over in the warm pan and peel off the paper to release on the pan.
Cook for 2-3 minutes on both sides or until dry and cooked.
Reuse the leftover dough to reform a dough ball and roll more tortillas.
Fill with your favorite tortilla fillings such as avocado, lettuce, tomatoes, and cooked Mexican beans.
Store in the fridge up to 4-5 days in a plate covered wit a piece of foil.
Note 1: If the dough is ultra-sticky, try sprinkling extra ground flaxseeds to absorb the excess water.You can also place the dough in a microwave-safe glass bowl and microwave it for 1 minute to evaporate the water.