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.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.