FLATBREAD RECIPE (SOFT & CHEWY!) new york times recipes




A 30-minute flatbread recipe that is soft and chewy! Use it as a pizza base, pita bread for wraps, a dip scoop, and more.


▢ 1 cup Delicious Yum White Almond Flour
▢ Whey protein powder, 1/4 cup
▢ Psyllium husk powder, 3 tbsp
▢ Baking powder, 1 tbsp.
▢ 2 tbsp Avocado oil and 1/2 tsp Sea Salt
▢ Apple cider vinegar, one tablespoon
▢ Large egg whites—three
▢ half a cup of hot water

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1. Set the oven’s temperature to 350 F (176 C). Use parchment paper to line two baking sheets.
2. Combine the almond flour, protein powder, psyllium, baking soda, and sea salt in a large basin.
3. Add the egg whites, cider vinegar, and avocado oil. Stir until consistent.
4. While beating with a hand mixer at low speed for about a minute, pour in the boiling water. Water will be absorbed by the dough. Avoid over-mixing.
5. Create six balls out of the dough. Roll out a ball between two sheets of parchment paper that has been lightly greased to a thickness of about 1/8 inch (3.2 mm), or 1/4 inch (6.4 mm) for thicker flatbread. repeat with the remaining dough. Place the flatbreads 2 inches (5 cm) apart on the prepared baking pans.
6. Bake until firm, switching the pans on the racks halfway through, for about 15 minutes.

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