This Egg-Free Keto Wrap recipe means even if you are watching your carbs, you can now enjoy low carb wraps. Try them filled with salad for lunch, as naan bread with curry or as a breakfast wrap. The recipe is also nut free and egg free.
Grind the chia, linseed and psyllium in a processor until smooth. Place ground mixture with remaining dry ingredients in a medium bowl and stir really well so the chia and psyllium don’t coagulate when the liquid is added.
Add the water and EVOO to the dry mixture and stir until you can form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
Divide the dough into approximately 6 pieces to create wraps. Roll each piece into a smooth ball.
Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape if desired.
Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
The dough should end up about 2-3 mm/ .13 " thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn’t hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
Heat some EVOO- extra virgin olive oil in a frying pan on medium heat.
Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, oiling the pan again when required when you flip the bread over. Roll out your next wrap while the previous one is cooking.
Turn the heat down if browning too much. Remove from pan and oil the pan ready for the next flat bread to cook.
Linseed wraps (as pictured)- add 2 tablespoons whole flaxseeds/linseed to the dry ingredients.
Chia wraps- add 2 tablespoons whole chia seeds to the dry ingredients.
Cumin naan bread- sprinkle about ¼ teaspoon cumin seeds onto your dough ball just before you roll it out and cook as per the recipe.
To reheat flat bread for naan bread, pan fry the bread in a splash of olive oil and a large dob of butter. Cook on each side till golden and warmed through or microwave briefly until warm.To freeze, separate with baking paper and freeze in an airtight zip lock bag. This enables single serves to be removed when frozen.