Please note, this recipe is based heavily on this bread recipe from Maria Emmerich. 


175g Almond Flour
2 tsp Baking Powder
1 tsp Sea Salt
2 TBS Powdered Psyllium Husk
3 TBS Powdered Egg Whites
2 TBS Olive Oil
6 TBS Water
1 cup Boiling Water


Heat a griddle to 400 degrees. This is easiest to accomplish with a non-stick electric griddle.

Cut a heavy duty quart plastic bag such that it has three of the four sides open (making it effectively a hinged pair of plastic sheets).

Combine the dry ingredients, and mix well. Add the olive oil and the non-boiling water, and mix well. Add the boiling water, and mix well.

Form a ball of dough roughly the size of a golf ball. Put it between the plastic sheets you made earlier, and use a tortilla press to flatten it. Cook the flatbread on the griddle until it is lightly browned on each side. Once you are comfortable with this, you can cook multiple flatbreads simultaneously.  This recipe should make roughly 18.