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Keto Zucchini Skillet Flatbreads
Keto Zucchini Skillet Flatbreads
Ingredients
Yield : 8 flatbreads
- 2 small-medium zucchini (12 ounces)
- 1-1/2 tablespoons olive oil (or the oil of your choice)
- 1/2 teaspoon salt
- 2 cups chickpea flour
- 3 to 5 tablespoons water, divided
- 1/2 teaspoon baking soda
Method
- Trim the ends off of the zucchini, and then grate, using the large holes on a grater
- Immediately transfer to a large bowl
- Add the olive oil and salt to the zucchini, stirring to combine
- Add the chickpea flour and 3 tablespoons of the water, stirring until blended
- Add a little bit or all of the remaining water until mixture is a thick batter
- Stir in the baking soda
- Heat a cast iron skillet over medium heat
- Lightly grease or spray (with nonstick cooking spray) the skillet
- Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle
- Turn up the heat to medium high and cook about 2 to 3 minutes until a metal spatula slides under the flatbread easily (bottom side should be browned in spots)
- Flip over and cook to 2 minutes longer until browned on other side
- Turn flatbread out onto a cooling rack and reduce heat to medium
- Repeat with remaining batter,
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