These flatbreads are nice and flexible, so go ahead, stuff and roll with chicken, veggies, hummus, avocado, and sprouts!
INGREDIENTS (makes 3 x 7-inch flatbreads)
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
In a bowl, combine the psyllium with the water and let it thicken, about 1 minute.
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.
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.
Recipe can be doubled or triped, and any leftovers can be stored in the freezer in a sealed bag.
Per tortilla provides: 86 calories, 2g fat, 20g carbs, 5g fibre (15g net carb), 4g protein