Process almond flour, flaxseed meal, eggs, and salt in food

processor until rough dough ball forms, about 1 minute. Transfer

dough to bowl and cover with plastic wrap; let rest for 10 minutes.

Pinch off and roll dough into 12 balls (about 1 ounce each).

Transfer dough balls to plate and cover with damp paper towel. Cut

open seams along sides of 1-gallon zipper-lock bag, leaving bottom

seam intact. Spray inside of bag lightly with olive oil spray.

Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low

heat until shimmering. Using paper towels, carefully wipe out oil,

leaving thin film of oil on bottom of skillet. Place 1 dough ball in

center of prepared bag. Fold top layer of plastic over ball. Using

clear pie plate, press dough flat into 5-inch circle.

Peel top layer of plastic away from tortilla. Using plastic to lift

tortilla from bottom, place exposed side of tortilla in palm of your

hand and invert tortilla. Peel away plastic. Carefully flip tortilla into

skillet and cook until edges lighten in color, about 2 minutes, flipping

halfway through cooking. Transfer tortilla to tortilla warmer or wrap in

damp dish towel. Repeat with remaining oil and remaining dough

balls, lightly spraying bag with oil spray as needed. Serve.