A scrumptious alternative to the traditional corn and flour tortillas. A healthier low-carb Coconut wrap. It's great for lunch, sandwich wraps, pitas, or as a side dish with curry.
Coconut is high in fiber, vitamins, and minerals, and coconut wraps are no exception. They support and defend your heart, as well as your immune system.
Soft, fluffy, flexible & scrumptious coconut wraps are also vegan, keto, Paleo, Gluten-Free/Wheat-Free, and easy to make. Store the cooled tortillas at cool room temperature for 2 days, or in the refrigerator for 2 weeks, in an airtight container.
Soft, fluffy, flexible & scrumptious coconut wraps are also vegan, keto, Paleo, Gluten-Free/Wheat-Free, and easy to make and can be stored up to 2 weeks.
Before measuring the flour, with a fork smash any lumps present in your flour.
In a medium mixing bowl, combine the psyllium husk and coconut flour
Blend in the lukewarm water, olive oil, and baking soda in a mixing bowl.
Stir until it is combined, then knead the dough with your hands. Set aside for 5 minutes.
Divide the dough into four equal quarters. Make a ball out of each piece of dough.
Place a dough ball between two large sheets of wax or parchment paper. Then roll the dough as thin as you want your bread with a rolling pin.
Spray a large skillet lightly with nonstick cooking spray. Heat until hot over medium-high heat.
Flip the flatbread over in the hot pan and gently peel off the last sheet of parchment paper.
Cook for 2-3 minutes on the first side, once it puffs up and the bottom starts to brown in spots, then flip and cook for 1-2 minutes on the other side.
Place the flatbread on a metal cooling rack and repeat with the remaining dough pieces.
Ingredients
Directions
Before measuring the flour, with a fork smash any lumps present in your flour.
In a medium mixing bowl, combine the psyllium husk and coconut flour
Blend in the lukewarm water, olive oil, and baking soda in a mixing bowl.
Stir until it is combined, then knead the dough with your hands. Set aside for 5 minutes.
Divide the dough into four equal quarters. Make a ball out of each piece of dough.
Place a dough ball between two large sheets of wax or parchment paper. Then roll the dough as thin as you want your bread with a rolling pin.
Spray a large skillet lightly with nonstick cooking spray. Heat until hot over medium-high heat.
Flip the flatbread over in the hot pan and gently peel off the last sheet of parchment paper.
Cook for 2-3 minutes on the first side, once it puffs up and the bottom starts to brown in spots, then flip and cook for 1-2 minutes on the other side.
Place the flatbread on a metal cooling rack and repeat with the remaining dough pieces.