In a large bowl combine flax meal, coconut flour, almond flour, salt, and psyllium husks.
Add the ground chia seeds, and stir until well-incorporated.
Slowly add the water, and mix with your hands until the dough begins to form (if needed, add a few more tablespoons of water).
Allow the dough to rest in the refrigerator for up to one hour.
Remove from the fridge, and cut the dough into 6 equal pieces.
Place a piece of the dough between two pieces of parchment paper and roll out until the dough is very thin.
Use an 8-inch lid or bowl to cut out the tortillas. Repeat with the remaining dough and the cut-offs until you get 10 tortillas.
Grease a large pan with butter, and place over medium heat. One at a time, place the tortillas in the pan and cook for 1 to 2 minutes on each side until lightly browned.
