Psyllium Flatbread食谱大全及做法，烹饪好吃的Psyllium Flatbread方法

Servings: 10 flatbreads
Calories: 100 kcal

用料  

Psyllium Flatbread的做法  

1. 1 cup coconut flour
   4 Tbsp. psyllium husks, whole
   2 Tbsp. olive oil
   2 tsp. baking powder
   0.5 tsp. salt, optional
   2 cup warm water

2. In a medium mixing bowl, combine the coconut flour, psyllium husk, baking powder, and salt.
   Add in olive oil and warm water. Stir it well with a spatula, then use your hands to knead the dough. Knead for 1 minute. The dough should be moist and get softer and slightly dryer as you knead. If the dough is too sticky, add more husk, 1/2 tsp. (2.5 g) at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.

3. Cut the dough into 4 even pieces. Roll each piece into a small ball. Place one of the dough balls between two pieces of parchment paper (not wax paper!) and press the ball with your palm to flatten it out a little bit. Roll it out as thinly as you like.  Unpeel the first layer of parchment paper from your flatbread. Use a plate to cut out round flatbread. Keep the outside dough to reform a ball and roll more flatbread.

4. To cook the bread, heat up a cast iron (or non-stick) pan over medium-high heat and add 1 tsp./5 ml olive oil. Rub the surface of the pan with a piece of an absorbent paper towel to get rid of any excess oil in the pan (so the flatbread doesn't fry) over the flatbread on the hot pan and peel off carefully the last piece of parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.

5. Repeat the rolling and cooking for the next 5 flatbreads. Make sure you rub the oiled absorbent paper onto the pan each time you remove a flatbread, so the flatbread doesn't stick to the pan.
   
   Store leftover flatbread in an airtight container in the refrigerator for 4-5 days. Rewarm in the same pan or if you want to give them a little crisp rewarm in the hot oven on a baking sheet for 1-2 minutes at 300°F/150° longer term storage, freeze in an airtight container with a piece of parchment paper in between each flatbread (so the pieces don't stick to each other as they freeze) for up to 1 month.