Low Carb Paleo-Friendly Flatbread - Page 2

Prepare Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, ground flaxseed meal, baking powder, salt, and garlic powder (if using), until well combined.
Mix Wet Ingredients: In another bowl, whisk together eggs, almond milk, and olive oil until smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir well until a dough forms. If the dough seems too dry, add a little more almond milk, 1 tablespoon at a time, until the dough comes together.
Knead Dough: Transfer the dough to a clean surface lightly dusted with almond flour. Knead the dough for about 1-2 minutes until smooth and elastic.
Rest the Dough: Place the dough back into the bowl and cover with a clean kitchen towel or plastic wrap. Let it rest for 10-15 minutes.
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Divide and Roll Out Dough: Divide the dough into 4 equal portions. Roll out each portion between two sheets of parchment paper to your desired thickness, approximately 1/8 to 1/4 inch thick.
Bake: Carefully transfer the rolled-out dough onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the flatbreads are lightly golden and cooked through.
Cool and Serve: Remove from the oven and let the flatbreads cool slightly on the baking sheet. Once cooled, use them immediately as desired or store for later use.