Soy Flour Flat Bread Recipes

GLUTEN-FREE FLATBREAD (1 BOWL, 20 MINUTES!)

Steps:

• In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.
• Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!
• Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.
• At this point you should have a dough that is malleable and very slightly tacky but doesn't stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn't be crumbly at all. Add a bit more of each flour until you reach the right consistency.
• Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional - shouldn't be necessary).
• Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).
• Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it's cooking - that's normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn't burn. You'll know it's done when both sides are golden brown.
• Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).
• Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.
• To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.

SOY FLOUR FLAT BREAD

Steps:

• Mix baking powder, salt, onion powder and sifted soy flour in mixing bowl with dough attachment. Mix on low speed 3-4 min. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spattula and with wll soy floured fingers roll dough into ball on counter top (do not knead bread). Pinch off balls of dough the size of a 50 cent piece (remember to keep fingers floured). Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week.

LOW CARB FLAX FLAT BREAD

Steps:

• Preheat oven to 425.
• Combine dry ingredients and mix with fork or whisk.
• Make a well in the center and add wet ingredients.
• Mix, making sure eggs integrate well.
• Let sit for five minutes.
• Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
• Bake 10-15 minute.

LOW CARB FLAT BREAD

Steps:

• Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment.
• Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky.
• Scrape dough out of mixing bowl.
• With well soy floured fingers, roll dough into ball.
• Pinch off half-dollar size balls of dough.
• Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat.