Mix the ground flax and hot water in a small bowl and set aside.

In a medium-sized mixing bowl, whisk the tapioca flour, baking powder, salt, and coconut flour.

Pour in the flax mixture and additional 1/4 C of hot water and mix with a spoon then knead with your hands as the thick dough starts coming together. Eventually the dough should not be sticky and should be slightly elastic and hold together nicely. Add additional hot water, 1 tsp. at a time, as needed (I added an additional 1 Tbsp.).

Divide the dough into 5 balls. Roll one of the balls of dough out between 2 pieces of greased parchment paper as thin as you can get it.

Add a small amount of oil, about 1 tsp. to a skillet and heat over medium heat.

Peel the top piece of parchment off of the dough.

After the skillet is heated, flip the dough over and place in the skillet (the top parchment will still be on). As the tortilla cooks, the top parchment will easily pull off. This takes from 30 to 40 seconds.

Then, flip the tortilla over and cook and additional 30 to 40 seconds or until cooked through. Repeat with the remaining balls of dough, being sure to re-oil the parchment and skillet every time.

Serve warm. Best when eaten fresh. I have not tried freezing them yet.