![]() ![]() Press dough to at least 1/8 inch thick before frying. Tortilla option: increase xanthan gum to 1 tsp and omit baking powder. Leftover flat bread can be sealed in an airtight container for up to a week or frozen. Remove from pan and drain on paper towels before serving. Fry on each side until the edges are golden brown and bubbles form, about 2-3 minutes. Gently separate the flat bread from the parchment paper and add to hot pan. Roll each quarter into balls and press between two sheets of parchment paper with either a tortilla press or a rolling pin until approximately 1/4 inch thick. Pre-heat griddle or heavy bottomed frying pan with 2 Tbs avocado, coconut, or olive oil. Wrap dough balls in plastic wrap and refrigerate for at least an hour and up to 3 days. Divide dough in half and roll into balls. Knead dough with hands until smooth, about 5 minutes. Add wet ingredients and stir until it comes together into a dough. In a medium mixing bowl, add almond flour, baking powder, salt, and xanthan gum. Update: I also included options for crackers. I’ve included the minor changes required for low carb tortillas and egg roll/won ton wrappers at the end. They’ll be great replacements for pizza crust, pita, and naan, though. They turned out beautifully, though are too fragile to fold into wraps or tacos due to the decrease in xanthan gum. Today I decreased the xanthan gum, added baking powder, and pressed them a little thicker with my tortilla press before frying them in a little avocado oil. The dough was really good and last night I had the idea to adapt it for flat bread. This week I experimented with low carb egg roll wrappers and tortillas.
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