INGREDIENTS Makes 4 Servings

• 1.5 cup of hot water

• 1/2 cup coconut flour

• 2 tbsp coconut oil

• 1.5 tbsp psyllium husk

• 1/4 tsp baking powder

• generous pinch of sea salt

• grass fed butter or ghee

INSTRUCTIONS

Prep Time: 15 min Cook Time: 15

Heat water over the stove right until it boils (you can certainly microwave).

While you heat the water, mix all the dry ingredients in a separate bowl.

Next add the coconut oil and water to dry mixture. Mix, then knead with your hands (dough will be warm so be careful).

Next wrap dough in plastic wrap or parchment paper and let it sit for 15 min.

Once ready separate dough into four sections and roll it out between two pieces of parchment paper.

For shape and size I use a big mouth jar, but depending on what you’re making it for you can cut it out how you like or shape it using your hands.

You don’t want the dough too thin!

Next in a pan with butter over low to med heat. Fry them until golden brown, should be 2-3 min each side. When it starts to puff up you know it’s ready to flip.

When I remove it from the pan, I spread some butter over top and add a little seasoning (I used za’atar). This step is totally optimal.

Store left overs in an airtight container in the fridge. Should be good for a week.

Reheat I usually toast, pan fry or quick air fry on 380 for 2 min.

This pairs perfectly with my beet hummus!

Mishi tips:

-Great to use as hamburger buns, flat breads and sandwiches!