Okay, these flat breads my friends are INSANE. I have adapted this recipe from the wonderful one in my new favorite cookbook, Food With Benefits. I wanted to make them “cheesey” since I am helping you guys to give up dairy. I also added a pep of truffle salt/oil because … who doesn’t love the taste of truffle? After making my warm truffle flatbread you will never look back.
You can use these flatbreads in many different ways: to scoop up dip, as a traditional wrap, or even as a kind of pizza base (although they are not crispy). The texture is similar to a Roti or a Naan bread. I’m obsessed. They are also gluten and grain free. So even you Paleo folks will be delighted.
1/2 cup Nutiva Coconut Flour
2 tbsp Psyllium husks
2 tbsp Nutritional yeast
1/4 cup coconut oil, melted
1/2 tsp truffle salt (you could use sea salt if it’s all you have)
1/4 tsp ground black pepper
1 cup of just-boiled water
1 tbsp coconut oil
Truffle Oil or Olive oil (optional)
Mix the coconut flour, husks, and Nutritional Yeast in a medium bowl.
Mix in the seasoning and the coconut oil.
Add the just-boiled water (best is JUST off the boil), and mix will with a wooden spoon.
As soon as the dough becomes tolerable to handle (not too hot), form it into a ball with your hands.
Place the ball on a sheet of parchment paper, and use a rolling pin to roll it out until it’s 1/4 inch thick. Cut into 3 quarters.
Heat the coconut oil in a non-stick (the safe kind), or cast iron skillet over a medium heat.
Fry the flatbreads for about 2 minutes on each side, or until they are nicely browned.
Keep warm in the oven until you are ready to eat them.
Note: They are way more delicious when they are straight out of the pan. I don’t recommend making them ahead of time.
Serve with a drizzle of truffle or olive oil.