![]() Store any leftovers in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 weeks. Sprinkle the sea salt flakes on the bread and bake for 20 to 25 minutes, until lightly brown.įeel free to serve the flatbread straight from the oven or at room temperature. Use a pastry brush to brush each flatbread with olive oil. Then place the flatbreads on the prepared baking pans. Between two pieces of parchment paper, roll the dough with a rolling pin. Next, divide the dough into six equal portions and cover with a wet paper towel. Mix the dough well with a silicone spatula. Then add the hot water, olive oil, and egg. In a large bowl, you’ll combine the almond flour, flaxseed meal, psyllium powder, xanthan gum, salt, onion powder, garlic powder, and baking powder. Then line two baking sheets with a silicone mat or parchment paper. If baking in the oven, start by preheating the oven to 400 degrees. ![]() Making this gluten-free flatbread is pretty straightforward. Keto-friendly flatbread served with chopped parsley as garnish
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