Ingredients
1 large Organic Pastured Egg
1 tablespoon Coconut Flour
1 tablespoon Parmesan Cheese, freshly grated
1 teaspoon Onion, dried and minced
¼ teaspoon Curry Powder, or to taste
⅛ teaspoon Baking Soda
⅛ teaspoon Aluminum-free Baking Powder
pinch of Sea Salt, or to taste
2-4 tablespoons Whole Milk
Certified Organic Coconut Oil, for frying
Directions
1. Whisk one large egg or two egg whites
2. Add remaining ingredients and mix well
3. Let the mixture sit a few minutes to let the coconut flour absorb the liquid
4. You may need up to four tablespoons of liquid to get the consistency you like
If you want to make square, bread-shaped flatbreads for sandwiches, you’ll want a batter slightly thicker than pancake batter
5. Heat a skillet over medium high heat and add a couple teaspoons or so of fat to melt
6. When water droplets sizzle in the pan it’s ready for your flatbreads
For two flatbreads, pour half the batter in the pan and shape as desired
7. Cook like a pancake, flipping when the edges are dry and there are small bubbles on the surface
8. Repeat with remaining batter
For four flatbreads, spoon about two tablespoons of batter into the pan for each flatbread, shaping as desired
9. Cook like a pancake
10. Let them cool if you’re going to use for cold sandwiches, or for grilled sandwiches, let them cool enough to handle safely
11. Then butter the sides and use like you would for grilled cheese
Option:
You can add any seasonings to these flatbreads to change the flavors, such as Italian, Creole for something spicy, or leave out savory spices and parmesan and add Stevia and cinnamon for something sweet