Gluten-Free Flexible Flatbread
Amanda Li • September 8, 2017
These flatbreads are nice and flexible, so go ahead, stuff and roll with chicken, veggies, hummus, avocado, and sprouts!
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
- 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.
NOTES: Recipe can be doubled or tripled, and any leftovers can be stored in the freezer in a sealed bag.
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