PALEO FLATBREAD
Adapted from hometoheather.com. This recipe is supposedly good for wraps, tacos, as a min-pizza crust, etc.
Provided by heatherhopecs
Categories Breads
Time 30m
Yield 6 flatbreads, 6 serving(s)
Number Of Ingredients 7
Steps:
- Wisk eggs and water together in a bowl. Set aside.
- Mix all dry ingredients in a bowl. Pour liquid in and mix well with a fork until all ingredients are incorporated. The dough should be moist but not sticky and form a ball well when squeezed.
- Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
- Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
- Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
- Gently remove the paper from the top of your dough.
- When it puffs slightly and browns around the edges you can flip it to toast the other side.
- Remove to a piece of paper towel to cool.
- When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.
Nutrition Facts : Calories 43.3, Fat 1.6, SaturatedFat 0.5, Cholesterol 62, Sodium 279, Carbohydrate 5, Fiber 0.2, Sugar 0.1, Protein 2.1
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