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Panda Flatbreads (egg-free)
Panda Flatbreads (egg-free)
Rated 2.8 stars by 9 users
Author:
Ketoroma Kitchen & Bakery
Servings
10
This recipe makes 5 White Panda Flatbreads. Each contains:
61 Calories / 3.8g Carbohydrates (of which sugars: 2.3g) / 0.9g Fat (of which saturates: 0.7g) / 2.6g Protein / 14.3g Fibre / 2.0g Salt (sodium: 805.3mg)
If adding the optional extra of ghee, each flatbread will contain:
96 Calories / 3.8g Carbohydrates (of which sugars: 2.3g) / 4.8g Fat (of which saturates: 3.0g / 2.6g Protein / 14.3g Fibre / 2.0g Salt (sodium: 805.4mg)
As with all UK labels, the fibre has already been deducted from the carb count.
Ingredients
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130g Yogurt / Coconut Milk
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235ml Water
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100g Panda Flour®
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1 tsp Salt
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7g Bicarbonate of Soda
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2g Fast Acting Dried Yeast
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Optional extra for added flavour: 20g Butter / Ghee / Olive Oil
Directions
Combine all of the dry ingredients in a bowl - If you want to flavour the flatbreads, add any seasoning to the flour mix, such as 1/2 tsp chilli flakes or 1 tsp mixed herbs.
Mix the water and coconut milk / yogurt together and add to the flour mix.
If using ghee, melt the ghee, allow to cool a little and add to the dough.
Allow the dough to rest for 10-15 minutes before rolling out.
Divide the dough into 5 equal portions and press with a tortilla press, or roll out between 2 sheets of parchment paper.
To bake the flatbread, remove the top layer of parchment and bake at 190°C for around 8 minutes. Or, for best results, fry in a good non-stick pan over a medium heat for around 2 minutes per side.
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