Flat breads are an excellent bread like food to have on hand, especially after Thanksgiving with all the left over turkey. Perfect for those watching their carb intake, yet craving something ‘bread’ like or a lighter base to hold those wrap or sandwich fillings. You can use them as soft and hard tacos, tortilla like chips, tortilla like wraps, and the list could go on. My favourite to make with them is simply laying roughly 8-9 inch round one out on a plate and topping it with meat, vegetables, drizzled with paleo guacamole, paleo sour cream placing it in the oven and crisping it up a bit. The mind can create wonderful meals when cutting out certain foods that are unnecessary in your diet. Unlike the previously post paleo plantain bread, this flat bread has tons of wonderful flavour with all the herbs/spices added to the batter. I did not use exact measurements when it came to the spices, as the types of spices used are best to add according to your personal taste.
1/4 cup coconut flour, sifted
2 tsp baking powder, paleo
12 egg whites, seperated from real eggs
1 tsp sea salt
basil, to taste
red pepper flakes, to taste
garlic powder, to taste
rosemary, to taste
Coconut oil, olive oil, or cooking spray
- 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 flat breads.
- Allow to cool completely before using it as a wrap.
Number of Servings: 4 Flatbreadsby