Flatbread

Ainesosat

• 1/2 second spray canola oil
• 1/4 cup coconut flour
• 12 isoa egg whites
• 1 tl salt
• 2 tl baking powder

Ohjeet

1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
3. Allow to cool completely before using it as a wrap.
4. Note: flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan. You can add herbs of choice such as basil, red pepper flakes, garlic powder and rosemary.