Only three fixings are expected to make this paleo 'flatbread'- Perfect for those viewing their carb allow yet needing something 'bread' like or a lighter vehicle to hold those wrap or sandwich fillings!
These flatbreads are incredibly simple to prepare. You do them over a stovetop yet the key here is to guarantee you cover the griddle and cook on low warmth Doing this outcomes in the ideal firm outside and simple flipping. As referenced, THREE fixings are required (flavors don't check and are discretionary). These are ideal for those viewing their sugar or calorie allow, or couldn't care less much for sandwiches or wraps yet need to utilize it as a vehicle to the well done… like this plunge or this nut margarine.
Does this Paleo adaptation taste precisely like the Persian assortment my mum and grandmother were eating? Most certainly not. Be that as it may, they have a chewy surface, can be collapsed up to make flatbread rolls and are the ideal vehicle to well… anything.
Also Try Our Recipe : Paleo Chicken Pot Pie
Ingredients
- 1/4 cup coconut flour, sifted
- 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
- 12 egg whites (not from a carton)
- 1 tsp sea salt
- Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
- Coconut oil/cooking spray
Instructions
- In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
- Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
- Allow to cool completely before using it as a wrap.
For more detail : bit.ly/2MCEkrE
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