I was trying to make egg-free, almond-free tortillas that I could eat with my newly discovered allergies, but I was pleasantly surprised with this recipe. They turned out to be thicker and softer than a tortilla and more like pita bread (except that they don’t separate to form a pocket). I made mine with cashew and coconut flour and a mixture of coconut oil and pasture lard from Fat Works®.
GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, FLAX-FREE, EGG-FREE FLATBREAD
14 tbsp. or 7/8 cup (sift before measuring*) coconut flour (98 grams)
4 tbsp. psyllium** husk powder (40 grams)
2 tbsp. almond, cashew, or other nut or seed flour (18 grams)
½ cup coconut oil, tallow, lard, or a mixture, melted
¼ to ½ tsp. total dry spices (cumin, chili powder, garlic, etc.), optional
2 cups hot Bone Broth, purchased no-carb stock, or water
¼ tsp. salt
Sweetener with bulk, such as erythritol, oligofructose, or a blend, to equal 1 tsp. sugar
Put all dry ingredients in a bowl and whisk to blend. Add fat and stir until thoroughly mixed and smooth. Cut dough into small pieces so the liquid will blend evenly.
Pour hot broth evenly over cut-up dough, then stir with a spoon until the ingredients are well incorporated. (Homemade bone broth is preferred, but a purchased, zero-carb broth or stock will do; you can add some Great Lakes Collagen Hydrosylate to make it more like real bone broth.) The dough will puff up quickly to form a soft dough.
Divide dough into 8 to 10 balls. Flatten each ball into a disk with your hands. Place, one at a time, on a sheet of parchment paper and cover with a second piece. Roll out with a rolling pin to form a roughly 6- or 7-inch circle. Don’t worry if it’s not perfectly round (aim for Antarctica, not Africa or Florida). Roll gently, in all directions. Small tears and irregular edges can be repaired with a small patch of dough glued down with a little water. If you insist on perfectly round breads, lay a saucer on top and cut around it. Put the scraps together to make the last one.
Grease a griddle lightly with a high-heat oil or fat, then preheat over medium heat. You may use a large, heavy skillet, but a flat griddle makes turning easier and you can cook several at once.
Invert the flatbread onto your hand and peel off the parchment that is now on top. Peel off the second layer of parchment before you put it on the griddle or afterward (but don’t peel it off after putting it on the griddle if you used plastic wrap, which would melt if it touches the griddle). Invert flatbread onto the hot griddle, being careful not you burn your hand.
Cook until bottom begins to brown. Don’t try to turn it until it is cooked enough to hold together, then slide a wide spatula underneath and flip. It should still be a bit stretchy, but you can straighten it out if it wrinkles in the turning process. The bread will puff up and bubble as it cooks. Cook until other side is nicely browned. It may take 5 to 10 minutes per side. Remove to a plate when done. Repeat with remaining dough and stack on plate, separated with parchment paper. Can be refrigerated and reheated on the griddle or in a skillet.
Makes 8 to 10 flatbreads.
Per each of 9: Cal: 163; Fat: 14.5g; Protein: 2.3g; Total Carb: 6.5g; Fiber: 4.1g; Net Carb: 2.4g
Nutrition data with almond flour.
* Sift the coconut flour before measuring or weigh it instead, or you may have too much.
**Information about psyllium here: http://en.wikipedia.org/wiki/Psyllium_seed_husks
Pin recipe -> www.pinterest.com/pin/224405993906988424/
Nourished on Amazon > http://tinyurl.com/mq42koa
(C) 2014, Judy Barnes Baker, www.carbwars.blogspot.com