Soft Almond Tortilla Flatbread
Viable alternative for wheat
Servings 4 people
Equipment
- 1 Stainless steel bowl
Ingredients
- 1 Cup Almond Flour
- 3 TBSP Whole Psyllium Husks
- 1/4 tsp salt or to taste
- 1/4 tsp garlic granules
- 1/4 tsp italian seasoning (Oregano, Parsley and Basil)
- 1/2 Cup water
Instructions
- Preheat the oven to 425 degrees
- In a bowl, combine the almond flour, psyllium husks, salt and seasoning
- Add the water, and mix until combined. Let sit for 5 minutes
- When the dough mixture has absorbed the water, divide into 4 equal portions and roll into balls.
- Place a 10 inch piece of parchment paper on the counter and drop one of the balls on top; top with a second piece of parchment paper and roll into a circle between 1/16 and 1/8 inch thick and 7-8 inches round.
- Remove the top layer of parchment paper, and keep the flattened dough on the bottom parchment
- Place the parchment paper with the rolled dough onto the heated baking sheet in the oven. Bake 3-4 minutes or a minute longer for thicker flat bread
- Carefully remove the parchment paper with the cooked flatbread. Transfer to a plate. Continue the process for the remaining dough.
- Note: Store between parchment paper in an airtight container 3 days.Use whole psyllium husks, using husk powder will result in a gummy texture.NUT-FREE: Substitute tiger nut flour for the almond flour and use 1/2 TBS more of psyllium husks
- Please add folate rich recipes to your diet Shaved Brussels Sprouts Salad Recipe | McCormickFor blood type B only. Blood types A and O need Asparagus, Okra, and Romaine Blood type O needs chick peas and chick pea flour, and pea flour. Blood Type A needs Amaranth and pea flourVisit the recipes section to get recipes for your "Type"