Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Cut 2 extra pieces of parchment paper the same size as the pan.
Place the chia seeds in a dry, high-speed blender. Blend to grind into a fine flour. Pour into a bowl and whisk in the warm water slowly. Let the mixture sit while you prepare the remaining ingredients, no more than 3 minutes.
Place the raw buckwheat groats in the blender and grind into a fine flour. Add the buckwheat flour, flax, sorghum, salt, and olive oil to the bowl and stir vigorously to combine. The batter will be thick and sticky.
Scoop 1/3 cup of the batter onto the lined cookie sheet. You should be able to fit 2 tortillas per pan so space another 1/3 cup of batter on the same baking sheet. Place the extra piece of parchment paper on the batter and press in a circular motion to spread the tortilla. They should be about 1/4 inch thick, making them too thin will cause them to break.
Bake the tortillas for 6-7 minutes on one side. Flip and back for an addition 3-4 minutes. The parchment paper should peel easily off the tortillas when they are done.
When you remove them from the oven allow them to cool 1 minute before taking off the paper. Don't let the tortillas fully cool inside the parchament or they will stick. Place the tortillas on a cooling rack. Repeat with the remaining batter. Enjoy!
Store the leftovers with pieces of parchament or wax paper inbetween them in a sealed bag in the refrigerator.