Gluten-Free Flexible Flatbread

INGREDIENTS

2 tbsp Whole psyllium husks

1 ¼ cup Hot water

6 tbsp Coconut flour

3 tbsp Arrowroot starch or tapioca starch

½ tsp Garlic powder

¼ tsp Caraway seeds

To taste Sea salt and freshly cracked black pepper

PROCEDURE

1. In a bowl, combine the psyllium with the water and let it thicken, about 1 minute.
2. Add the remaining ingredients and mix until a dough forms. Divide the dough into 3 pieces. Grab one of the pieces of dough and place it between 2 sheets of parchment paper. Roll the dough as thin as possible.
3. Heat a large non-stick or cast iron skillet over medium heat. Cook the flatbreads for 1-2 minutes on either side, or until golden brown. Repeat with remaining dough.

NOTES: Recipe can be doubled or tripled, and any leftovers can be stored in the freezer in a sealed bag.