Flat Bread (Soft Tortilla)

Konjac is a required ingredient in this Flat Bread (Soft Tortilla) recipe, there is no substitution for it that I am aware of, and it will not work without it. If you happen to own a tortilla maker, then you can add one egg to make these into crepe-like tortillas with a hot tortilla press. If you don’t have a tortilla maker, then follow this recipe as it is listed below.

Ingredients

Directions:

1. Preheat the oven to 350°F.
2. Mix water and olive oil together in a mixing bowl.
3. Sprinkle konjac into the water-oil mixture, stirring it well as you sprinkle it in. It is important to mix this quickly and properly before the konjac gets a chance to gel and clump up into balls. As you continue to stir, a thick slurry mixture will form after a few minutes.
4. Add the remaining ingredients, in the order listed above, into the konjac water slurry. Mix well, then let the dough sit for about five minutes.
5. Separate the dough into 6 balls, equal-sized.
6. Layout a piece of parchment paper set a small dough ball on top of it, then lay out another piece of parchment over top of the dough. You want the dough to be sandwiched between two pieces of parchment paper to roll it out properly, as it is very delicate before it is cooked and using parchment makes the process super easy. Use your hands over the top of the parchment paper to roll out the dough into small flatbreads. Work with the dough until it is flat and even, and then repeat with the remaining dough.
7. Remove the top layer of parchment paper, and transfer flatbreads and the bottom layer of parchment to two baking sheets.
8. Bake for 6 to 10 minutes at 350°F or until flatbread is fully cooked.
9. Let cool then use as a tortilla, wrap, or use them to make flatbread sandwiches. Tortillas soften up after they cool.

Recipe Notes:

• Konjac powder is required to make this recipe work properly.