- 100g gluten free flour
- 1 tbsp psyllium husk
- 1/2 cup water
- 2 tbsp olive oil
- Himalayan salt
- Preheat the oven to 180 degrees and cover a large baking tray with greaseproof paper.
- In a bowl mix together the flour and psyllium, then slowly pour in the water while mixing together.
- Knead the mixture until it forms into a dough (and more water or flour if too wet or dry) and roll into a ball. Place it into the fridge for about 30 min (if you have time, don’t worry if you don’t, it will still work fine!).
- Cut the ball into 4 and shape into balls. Then roll out each individual ball as thin as you can on a floured surface with a rolling pin.
- Once they’re all rolled out, heat a pan on the hob without any oil, till it gets really hot. Once the pan is really hot, place once of the rolled sheets of dough in the pan.
- Cook until the ends start curling up and then flip it over and repeat on the other side. Place to the side when done and repeat with the other 3.
- Once they’re all cooked, cut each one into 4 triangles (I used scissors for this).
- Using your fingers, coat each triangle (top and bottom) with a small amount of olive oil and place on the baking tray.
- Finally, sprinkle with the salt (amount depends on taste buds, I used about 2 pinches)
- Cook in the oven for about 20min until they look slightly brown and are crispy.
- Enjoy these with some chilli, spicy black beans, salsa and/or guacamole :-)