Cakes you can wrap everything in!
⠀Three ways to make cakes from different keto flours, and then "sin" with shawarma or make, sorry, Healthy Wrap. My favorite option, however, is to heat in a skillet with mozzarella and call it a quesadilla. But how exactly to call it is not the most important question. Though lavash, do not forget to like it
⠀Prepare a bowl of dough, hot water, two sheets of baking paper, butter, a skillet, and a skillet lid (purely for beauty).
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120g
180g
5 tbsp. l (25 g)
15 ml
0.5 tsp
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60g
220 ml
15 ml
0.5 tsp
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150g
220ml
0.5 tsp
1. Stir to psyllium flour. Add warm water, oil and salt, knead a smooth, non-sticky dough for a minute. If the dough continues to be sticky, add 0.5 teaspoon of psyllium and keep kneading. The dough should be slightly damp, but not sticky to your hands. Let the dough stand for 10 minutes.
⠀2. Divide the dough into 6 equal pieces. Roll each tortilla between two oiled sheets of baking paper. To make the cakes even, use the lid from the frying pan or saucepan as a stencil for the circle, cut off the excess edges.
⠀3. Preheat the pan, moisten a napkin with oil and grease the surface of the pan. Do not leave drops of oil, or the cakes will burn.
⠀4. Turn over a sheet of baking paper and place in a skillet, fry for 2-3 minutes on each side, over medium heat.
⠀5. Store prepared tortillas in a sealed container or bag to keep them soft for up to three days.
