| Kayt's Flat Bread |
| 1 package dry super active Yeast 1cup warm water (110-115*F) 3 � cup Wheat Protein Isolate � cup Lard or shortening 1/4 tsp salt--optional In a large bowl, soften the yeast in the water and allow the yeast to reactivate. Once the yeast is yeasting :-) Add 2 cups Wheat Protein Isolate, Lard and salt. Beat with a mixer until well blended. Add in 1 1/2 cup more Wheat Protien Isolate and beat until smooth. Turn out onto a surface coated with the remaining 1/4 cup Wheat Protein Isolate powder and Knead. It will seem wet still. If it is too loose add more isolate a small amount at a time. Return dough to the bowl, cover and let rest for 15 minutes. Divide into 6 pieces, and roll into smooth balls with isolate covered hands. Cover with plastic and let rest for 10 minutes. Heat a large nonstick skillet. Flatten out one piece at a time and cook on the skillet until golden brown turning once. Yeilds 6 flat breads. Total recipe 4.13g net carbs or .75g each. |