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Blaine's Low Carb Kitchen, Fit TV Blaine's Flatbread
Date of last review
Sat June 7, 2008
A pan fried flatbread that is great for sandwiches. He notes that it doesn't keep well, so use it the same day. I think that the leftovers may make a good low carb stuffing, or maybe french toast, or even bread pudding.
1 1/4 cup soy flour- sifted
1/2 tbs. baking powder
1/2 tsp salt
1 tbs onion powder (leave out for french toast)
1 cup warm water
1/4 cup olive oil
How To Prepare:
Add baking powder, salt, onion powder and sifted soy flour to mixer with dough attachment. Mix on low. Drizzle warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spatula and with floured fingers, roll dough into ball on countertop (do not knead bread). Pinch off balls of dough the size of ping pong balls. Remember, keep fingers floured. Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or at room temp within one hour. Dough will keep in fridge for up to one week.
Number of Servings:
Carbs per serving - include all nutritional information if known: