Sift the flaxseed meal and the salt into a large mixing bowl until fully combined. Pour in the boiling water and stir for 2 minutes until a moist dough forms. Push dough into a ball and allow to sit for 3 minutes to absorb any extra moisture. Divide dough into 4 portions.
Line a clean worksurface with parchment paper. Place the dough one portion at a time onto the worksurface. Cover one portion with another piece of parchment paper. Roll the dough out to a very thin circle that is about 8 inches in diameter. Repeat until all the dough portions are rolled out.
Preheat a 10-inch skillet over medium heat for 3 to 5 minutes or until hot. If the skillet is not cast iron or nonstick then spray it lightly with some cooking spray. Place the tortillas one at a time into the preheated skillet. Cook for 1 minute until the tortilla easily releases from the pan.
Turn the tortilla over and cook another 30 seconds or until the tortillas are slightly dry around the edges but still soft. Remove the tortilla from the skillet and transfer to a wire rack. Use immediately or cool completely before using. Store leftovers in an airtight container at room temperature for 2 days
Can also store tortillas in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month. If freezing place parchment paper between the tortillas before placing in an airtight container to keep from sticking. Defrost at room temperature before using.