Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in
a quite stiff dough.
Not exact matches
If you use cold or lukewarm water, the flaxseed
dough will be really hard to roll out and the final wraps will be
quite stiff (not pliable).
The hydration as shown is 84 % which is a
quite sloppy
dough and the photos show a
stiffer dough of perhaps 65 %.
This is a
stiff dough, but even so, you might not need
quite all six cups if you're in a very dry climate.