Cooking Instructions
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Step 1
In a medium mixing bowl, combine
Coconut Flour (60 g)
,
Psyllium Powder (10 g)
,
Baking Soda (2 g)
, and
Salt (6 g)
. In a separate glass, combine
Extra-Virgin Olive Oil (15 mL)
and
Water (240 mL)
.
Step 2
Stir wet ingredients into dry ingredients using a spatula, then use your hands to knead the dough. Knead for 1 minute. The dough should be moist and get softer and slightly dryer as you go.
Step 3
If the dough is too sticky, add more psyllium powder, 1/2 teaspoon at a time. The dough will always be a bit moist but it shouldn’t stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.
Step 4
Cut the dough into 4 even pieces, about 70 grams each.
Step 5
Place one of the dough balls between two pieces of parchment paper. Press the ball with your palm to flatten it out a little bit. Start rolling with a rolling pin as thin as you like your bread, about 18 centimeters.
Step 6
Peel the first layer of parchment paper from your flatbread. Use a plate to cut out a round flatbread. Keep the outside dough to reform a ball and roll more flatbread.
Step 7
To cook the bread, heat up your cast iron pan over medium-high heat and add
Olive Oil (5 mL)
. Rub the surface of the pan with a piece of absorbent paper towel to get rid of any excess oil in the pan so the bread doesn’t fry.
Step 8
Flip over the flatbread on the hot pan and peel off the last piece of parchment paper. Cook for 2-3 minutes on the first side.
Step 9
Flip flatbread using a spatula and cook for 1-2 more minutes on the other side.
Step 10
Cool down the flatbread on a plate and use as a sandwich wrap later or serve hot as a side dish.
Store in an airtight box or on a plate covered with plastic wrap to keep them soft for up to 3 days. Enjoy!
