Turmeric Flat Bread

Prep /Cook Time | 30 minutes |
Nutrition Per Serve | 37 Calories |
Carbohydrates | 3g |
Fat | 2.9g |
Protein | 1g |
Sugar | 1g |
Fibre | 1g |
Servings 10 Crepes
Ingredients:
1 1/4 cups warm water
2 tablespoons coconut oil (honest to goodness organic coconut oil, virgin cold press)
1 cup gluten free flour plus extra for dusting (Bob Red Mill)
1/2 teaspoon sea salt (SAXA)
1/2 teaspoon garlic powder (simply organic)
1 teaspoon turmeric (simply organic)
1 tablespoon sesame seeds(simply organic)
1/2 teaspoon black cumin seeds (simply organic)
Pinch chilli flakes (simply organic)
Handful fresh coriander (home grown)
Method:
- Add the water and flour, spices and seasoning into a bowl, combine until thick and smooth, add the chopped coriander than set aside for 10 minutes. Roll them in balls, and flatten out using a little flour if it gets to sticky.
To cook –
- Add a little coconut oil to the base of a non-stick small frying pan. Cook on a medium heat for approximately 2 minutes per side / or until they are golden brown
- Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter (makes 10 flat breads). Serve with any filling, I made mine with jalapeno hummus and fresh capsicum and coriander, such great lunch or snack for the kids.