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. if cut into 8 and cooked in a pie plate.Keto-friendly flatbread served with chopped parsley as garnish *You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations.Bread can be refrigerated and toasted to reheat if needed.Bake for 25-30 minutes until the bread forms a crust. When oil is hot and melted, pour batter into the pan and spread with a spatula. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits). Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. Add the coconut oil (or oil/butter of choice) to a 8Ã≸ or 9Ã≹ pan* and let melt in the oven and warm (about 2 minutes). (I use my Magic Bullet with the flat blade). In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour.
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