Pesto Lavish (Flat Bread)
4 Tbs Whole Psyllium Husk (make sure it is labeled as exactly that)
1 1/4 cup hot water (273 grams)
1/2 cup blanched Basil OR 1/2 cup thawed spinach
1 packed cup Coconut Flour (115 grams)
1/3 Cup Starch (45 grams) Tapioca, Arrowroot or Potato Starch will work.
1 Tsp Salt
4 Cloves of Fresh Garlic Minced OR 2 Tsp. Dried Garlic.
1/4 Cup Parmesan or other finely shredded cheese (This ingredient is 100% optional. It can be left out and the bread will still taste fantastic. I used Sheep’s pecorino cheese as we are able to consume that!)
- In a bowl mix together the hot water and psyllium husk until thickened. Pour into a food processor.
- Thaw out either 1/2 cup Spinach or Place 1/2 cup of fresh basil into boiling water for 1 minute. (If you only have fresh spinach it can be prepared also by boiling for 1 minute). Strain the leaves, do not dry them- and place the full 1/2 cup into the food processor.
- Add all the remaining ingredients and process until fully mixed.
- Grab a handful of dough and roll it out in between two sheets of parchment or wax paper. Using the edges of the parchment shape it into a rectangle as you roll or simply cut the dough into one using a pizza cutter. Roll out as thin as possible.
- Place into a nonstick skillet with a little bit of oil and cook over medium-low heat for 1-2 minutes per each side. Repeat until all the dough has been used.
Recipe will yield anywhere from 8-12 pieces of lavash flat bread depending how large you roll them out. Store in a sealed bag or container or freeze for another day.
For those of you itching to experiment other poached greens may work in this recipe. Try getting creative and adding different spices! For example with the spinach curry powder would taste great! Or how about Rosemary or Sage etc. Additionally I know some of you may want to make the bread without Psyllium– my best recommendation is to try using chia. However I cannot provide a specific amount of chia to use.
