| 1. |
In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside. |
| 2. |
Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads. |
| 3. |
Allow to cool completely before using it as a wrap. |
| 4. |
Note: flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan. You can add herbs of choice such as basil, red pepper flakes, garlic powder and rosemary. |
