Gluten-Free, Yeast-Free Flatbread, Gyros or Blintzes

This dairy-free, gluten-free, yeast-free flatbread
For Naan, Laffa, or Gyro

So quick and easy to make. It is even low carb
because it’s made of almond flour or oat flour.

Flatbread is so versatile! you an make so many different
interesting sandwiches with a flatbread. Once you’ve
tried flatbread, you’ll wonder why you’ve only thought
of classic breads when you wanted a sandwich. In the
Mediterranean region, this is the typical bread.

You can eat it as a tasty bread with your soup, or salad,
but it also makes many delicious sandwiches. Make them
into personal pizza, or stuffed and folded as calzones
or pitas.

You can make half the recipe for 1 or 2 people.
You can wrap and save leftovers in the freezer.

This was an amazing experience. I wanted to be
able to make gluten free Mediterranean Lafas.
(gyro sandwich wraps).

These flatbreads are perfect for rolling up burritos
or Greek Gyros. Use as Laffas or wraps (thinner
and larger than pitas, have no pocket.). As sandwiches
they’re often rolled up Gyro-style,  then sliced in half.

You can fold or roll up a cheese and veggie omelet
for breakfast or lunch. It’s so delicious!

Like the pita, they can be spread with tahini (eg. ground
sesame seeds) or humus (ground chickpeas),
and filled with Mediterranean salad (chopped
cucumber and tomato), or Baba Ghanoush a
Mediterranean mixed sautéed eggplant-garlic-tahini
that is addictively delicious on homemade flatbread.
OR Try *Tzatziki Sauce recipe below

The flatbread sandwich is often filled with
falafel balls or schnitzel (breaded fried
chicken pieces) or shawarma (slices of
sautéed roast turkey) or even sautéed chicken liver,
(with salad items like sauteed eggplant),

3 Basic Ingredients Yield: 8 to 10 slabs Thin 8″
(See 1/2 Recipe Below)

*1 cup (4oz/115g) almond flour or oat flour

1 cup (4oz/115g) arrowroot, or tapioca starch

13.6oz / (1 can 387g/13.6oz) full fat coconut milk
Optional: add 1 tbs. lemon juice or vinegar. Let thicken.

1 teaspoon coconut or avocado oil for frying

To make it more bread-like add:
1-1/2 tsp baking powder
1/4 tsp salt.

     Optional add-ins:
1/4 teaspoon garlic powder
2 tablespoons coconut oil or
(1oz/28g) melted coconut butter or oil
Fresh parsley or cilantro, chopped

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*HALF THE INGREDIENTS
(makes 4 to 6 slabs 8″)

This should make about 6 Blintzes (or flatbreads)

1/2 cup almond flour or oat flour

1/2 cup arrowroot, potato or tapioca starch

6.6oz / (1/2 can)  full fat coconut milk

To make it more bread-like:
3/4 tsp baking powder,
1/8 tsp salt.

1 teaspoon coconut oil for frying

Instructions For Savory Bread
In a large bowl combine the almond flour, tapioca starch,
salt and garlic powder, (oil, butter or ghee, parsley or cilantro).

Add in the coconut milk and whisk to combine until you
have a smooth thick batter.

Heat a large non-stick pan over medium heat. Add in the
coconut oil and allow to melt.

Once the pan is at an even, moderate heat, spoon 1/4 cup
of the batter into the pan, allowing the batter to spread out,
it should be roughly an 8-inch circle (although you can
make the flatbread large or smaller if desired).

Cook the flatbread on the first side for about 3 minutes or
until tiny bubbles begin to form around the outside. Flip the
flatbread and allow to cook on the other side for about 1-2
minutes until golden and brown.

Instructions for Blintzes

Fry on one side. When firm, remove from the
heat and transfer to a plate or rack.  Repeat this
process until all of the batter is used.
Spread cooked side with 2 tablespoons of filling.
bend ends inward over filling.
Roll so that the uncooked side is exposed.
Fry on each uncooked side until golden.

Remove from the heat and transfer to a plate or rack.
Repeat this process until all of the batter is used.
This should make about 6 flatbreads.

Cover and store leftover flatbread wrapped in
paper towels in an airtight container for up to 3
days. Or – separate with parchment strips, place
in freezer bags, in an airtight container
in the freezer. Make them as needed.

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Serve the flatbread while warm and crisp with
Tzatziki Sauce. If desired, brush with butter or
ghee and sprinkle fresh chopped herbs over it.

*Tzatziki Sauce Dip Recipe

2 cups plain dairy free Greek yogurt.
1 cup diced seedless cucumber.
2 tablespoons fresh lemon juice.
2 garlic cloves minced.
2 tablespoons finely chopped fresh dill.
Salt and pepper to taste.
2 cucumbers – Or half an English cucumber
(peeled, seeded and diced)
2 tablespoons olive oil

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