Almond Flatbread Food

KETO-FRIENDLY FLATBREAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is fully melted and the consistency is smooth, about 1 minute total.
• Let the mixture cool for a few minutes to prevent the egg from scrambling, then add the egg, almond flour, garlic, oregano, thyme, rosemary, salt, and pepper, and stir until thoroughly combined.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper or grease with nonstick spray.c
• Transfer the mixture to the baking sheet. Press and flatten firmly into an even layer about ¼-½-inch (½-1 ¼cm) thick.
• Bake for 10-15 minutes, until golden brown.
• Serve as desired: slice into chips, cut into breadsticks, or top with your favorite sauce and toppings to make a pizza.
• Enjoy!

PALEO FLATBREAD

Steps:

• Wisk eggs and water together in a bowl. Set aside.
• Mix all dry ingredients in a bowl. Pour liquid in and mix well with a fork until all ingredients are incorporated. The dough should be moist but not sticky and form a ball well when squeezed.
• Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
• Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
• Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
• Gently remove the paper from the top of your dough.
• When it puffs slightly and browns around the edges you can flip it to toast the other side.
• Remove to a piece of paper towel to cool.
• When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.

ALMOND FLATBREAD

Steps:

• In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast. Add water; mix at low speed with paddle for 2 minutes. Add remaining whole wheat flour; mix at medium speed until blended. Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms. (You may not need to add all the all-purpose flour; dough should be soft but not sticky.).
• With dough hook, knead dough at medium speed for about 8 minutes or until elastic. Form dough into ball and place in lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in warm place until doubled in bulk.
• Remove plastic; punch down dough with your fist. Cover and let rise 30 minutes more.
• Heat oven to 400 degrees F.
• Divide dough into 6 pieces; form each piece into a ball. Cover with a towel and let rest for 5 minutes.
• Roll 1 piece of dough as thin as possible. With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter. Sprinkle with 1 tablespoon almonds, pressing them in gently. Repeat with remaining dough to make 6 rounds.
• Place rounds on baking sheets; bake for about 10 minutes or until brown in spots. Cool on rack.

ALMOND FLOUR TORTILLAS

Steps:

• In a medium mixing bowl, add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
• Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.
• When the dough comes together, use your hands to form a ball. Divide the ball into 4 even pieces. Roll each piece into a small ball.
• Place the first ball of dough between two pieces of parchment paper.
• Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don't roll too thin, or your wrap won't be as soft when cooked. The thinner, the crispier they become.
• Gently peel off the top layer of parchment paper.
• If you want to shape a circle tortilla, use a saucepan lid, place it on top of the rolled tortillas, and use a knife to cut out the border. Remove the border with your fingers. If you don't have a lid, cut out a rectangle or square.
• On a non-stick crepe pan (make sure your pan is a non-stick one, or the tortillas will stick to the pan!), flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan. Be careful! If the pan is too hot, the tortilla tends to break.
• Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla, and flip over.
• Cook for an extra 1-2 minutes. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without breaking. I recommend you stop cooking them when the tortilla is still soft in the center.
• Serve with the filling of your choice or as a side bread to a curry.

TURKISH FLATBREAD (YUFKA)

Steps:

• In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
• Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)