This easy Middle Eastern–style flatbread is grain-free, yet tastes surprisingly similar to that irresistible garlic naan in Indian restaurants. It’s a tasty wrap for veggies, meats, eggs, or any leftovers. Super-quick to make – just mix the batter and cook like a pancake. Slather it with Avocado Pesto, or use as a tortilla wrap for Paleo Huevos Rancheros. The optional onion flakes are really tasty! Freeze with parchment paper between the layers, on a paper plate, in a freezer bag. A food processor or small blender make it easier but are not required. Yield: Four breads, 6 to 7 inches each.
- 2 large eggs (110 grams)
- 1/2 tablespoon coconut or olive oil
- 1 to 2 cloves garlic, crushed or diced
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon unprocessed salt
- Black pepper, to taste
- 1/4 cup arrowroot flour
- 1/2 cup almond meal or a little bit more if needed
- 1/2 tablespoon dry herbs such as oregano, basil, tarragon, or rosemary
- 1 tablespoon onion flakes (optional)
- 1 tablespoon coconut or olive oil for cooking
- In a food processor, small blender, or mixing bowl, add eggs, oil, garlic, vinegar, salt, pepper, arrowroot, almond meal, herbs, and onion flakes, if using. Mix well.
- The batter should be quite liquid, like thin pancake batter. If it’s too thick to pour into the pan, add a bit of water a tablespoon at a time until is a gooey, pourable batter. If it is too liquid, add a bit of almond meal until it resembles pancake batter.
- Put 1/2 tablespoon oil into a nonstick skillet over medium-high heat. Test with a few drops of water to see if it sizzles, to make sure it’s ready. Measure 1/4 cup batter into the pan and roll the pan around like a crepe to spread the batter thin; or spread it with a spatula to 6 or 7 inches in diameter. Cook for about 2 minutes on each side. Place finished bread on a plate covered with a towel to keep warm. Repeat with remaining batter.