Tortilla flatbreads

In a large bowl, thoroughly mix:

• coconut flour – 130 g;
• melted coconut oil (115 ml);
• psyllium – 4 tbsp;
• garlic powder – 1/4 tsp;
• sea or pink Himalayan salt – 1/4 tsp;
• cumin – 1/4 tsp;
• chili powder – 1/2 tsp.

In a separate container, heat the water or broth (450 ml), then add it to the bowl with the dry ingredients.

Knead the dough and wrap it in parchment.

To speed up the process, you can place it in the refrigerator for 10 minutes to cool.

Divide the dough into eight equal parts.

Shape each piece of dough into a ball and place it between two sheets of parchment. Using a plate, press each ball into a flat cake. Repeat this procedure with all the pieces of dough.

Heat a skillet and lightly grease it with coconut oil.

When the skillet is hot, carefully remove the parchment from the cake and place it on the skillet. Fry the cakes for 2-3 minutes on each side until golden brown.