Ingredients

  • 2 soup spoon Psyllium-Hülle en poudre
  • 1/2 cup ( 122.5 g ) pureed sweet potatoes or citrus
  • 2 soup spoon eau
  • Preparation

  • Powder the psyllium husks in a blender/grinder and place in a bowl. Mix and heat the mashed sweet potatoes + water until warm to the touch (in the microwave or on the stovetop). Put in the bowl. Mix well with the psyllium and leave to rest for 5 minutes. The mixture turns into a gel.
  • In another bowl, whisk all dry ingredients together until well combined. Add the dry to the wet. Mix until well blended. Put your hands in and press the flour into the gel. It will take about a minute for the dough to come together. It may seem too dry at first. Mix and knead until the dough is well formed.
  • Add oil and knead for a few seconds. Cover and let the dough rest for 5-10 minutes.
  • Divide the dough into equally sized balls. Smooth each piece with rice flour into a ball with the smoothest possible edges. Spread it in a flatbread.
  • Heat a pan over medium-high heat. When the pan is hot, place the flatbread spread on the pan. Cook for 20 to 35 seconds or until small bubbles appear. Flip and cook on the other side until the bubbles thicken.
  • At this point you can continue cooking it in the pan until both sides have golden spots. Or you can place the flatbread over the flame. Agitate every 2-4 seconds to fluff and brown. Place the flatbread in a kitchen towel. Brush with vegan butter if needed. Cover and set aside.
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