It may be obvious but this bread is designed to be made with soy flour instead of the usual wheat flour. Not only does this reduce the number of carbs in the bread it also makes it an acceptable choice for anyone with a gluten allergy. The recipe can be mixed by hand but you will generally find a more positive effect is produced by using an electric food processor. This will blend the ingredients more finely whilst preserving the air in the mixture.
• 1 ¼ cups Soy Flour
• 2 tsp Baking Powder
• Pinch of salt
• 1 Tbsp onion powder
• 1 Tbsp garlic powder – optional
• 1 cup warm water
1. Start by mixing the soy flour with the baking powder and a large pinch of the salt. You can then add onion powder and garlic powder. If you prefer you can reduce the amounts of these or even leave one of them out. The electric food processor should have it perfectly blended within a minute or two.
2. Next you should keep the mixer going and slowly add one cup of warm water. The dough will become sticky which is exactly how you want it!
3. Lightly dust your hands with soy flour before rolling the dough into a ball and take small fist sizes of the dough. These should be gently rolled into circles and then lightly fried in olive oil until golden brown. It should not take more than two or three minutes per side. It is advisable to consume the flat breads within an hour of having made them. Alternatively you can store the dough in a fridge for one week and make them as you need or want them.
This recipe should make eight flat breads. Each one will have 118 calories, 9.7 g fats, 4.4 g carbohydrate and 5.1 g protein.