Ingredients
Equipment
Method
- Assemble and weigh out all ingredients.
- Add ground almonds, tapioca flour, almond milk and turmeric into a mixing bowl.
- Whisk for 30 seconds until smooth.
- Season with pink salt.
- Allow to rest for 15 minutes.
- Allow for about 10ml of coconut oil per 100g of flatbread.
- Cook in a non-stick frying pan for about 2 minutes until golden brown and crisp.
- Turn over, sprinkle flatbreads with cumin seeds and cook for another 2 minutes.
- Transfer to serving plate or keep warm until ready to serve.
