100% Whole Grain Wraps

I found this wrap recipe within another recipe for grilled veggie wraps.  It is easy, healthy, and tastes better than any store-bought wraps I've ever found.  I've made a couple small amendments to the original recipe, including doubling it.  I generally make a batch of these at least once a week.

Ingredients
2 cup whole wheat flour + extra for rolling out the dough
1 cup water
1 tsp salt
1/2 cup ground flax seeds

Directions

1. Heat a non-stick skillet over medium heat.  You want it to be hot before you put anything in it, so let it heat up while you make the dough.

2. In a large mixing bowl, combine the flour, ground flax seeds, and salt.  Add the water and knead by hand until it forms a sticky ball of dough.  If this seems impossible, add tiny amounts of water until it works.  (Too crumbly means you need more water; too sticky means you need more flour.  Add whatever you need in miniscule amounts and you can fix pretty much any problems your dough might give you.)

3.  Turn out dough onto a floured surface.  Divide into six pieces, and roll each into a ball in your hands.  Flatten the balls and roll each out into as thin a sheet as possible.  If they tear, just seal the tear by hand and roll over it.  Add a drop of water to seal it shut if necessary.

4. You can lightly oil your skillet, but I don't find it necessary.  Put a wrap in the hot skillet and allow to cook about 30 seconds.  It should brown slightly in places, but if you let it cook too long, it will end up tostada-hard rather than tortilla-soft when it cools (not inedible, just not foldable).  Turn it over and cook the other side for about 30 seconds.  (If you are in doubt about whether a wrap has cooked through, do what I did and tear off a piece and eat it to check.  You will quickly learn how to gauge doneness without eating them.)  Remove wrap to a plate and cook remaining sheets of dough in the same fashion.

Use immediately or seal in a container such as a large ziploc bag and refrigerate for up to a week.