15gramsvirgin sunflower oilor another oil, like olive
Combine all the ingredients except salt and mix to combine. Leave the mixture out for a few hours, covered, then mix in the salt. From here you could leave the mix out overnight for a stronger flavor, or refrigerate until needed.
To cook, make balls of dough about the size of a large golf ball, then roll out on a floured surface or a tortilla press. Cook the flatbreads on high heat in an ungreased cast iron skillet, comal or flat top on one side, until slightly charred, and puffed.
The flatbreads can be made ahead and frozen after cooling, but the aroma of the cactus seed will be the strongest when freshly made, and hot off the griddle.