Heat a cast-iron skillet over low heat.

Add the flaxseed to the skillet.

Dry roast the flaxseed, stirring continuously, for about 5-10 minutes until fragrant.

Remove the skillet from heat and let the flaxseed cool completely.

Transfer the toasted flaxseed to a spice grinder.

Grind the flaxseed into a fine powder.

Sift the flaxseed powder through a medium-mesh sieve into a bowl.

Add hot water to the sifted flaxseed powder in the bowl.

Stir well to combine.

Let the mixture sit for 10-20 minutes to allow the solids to settle at the bottom.

Strain the mixture through a fine-mesh sieve or cheesecloth into a pitcher.

Add honey to the strained liquid according to taste.

Stir until the honey is fully dissolved.

Chill the Telba in the refrigerator before serving.