Instructions

• In a large mixing bowl, whisk together the coconut flour, baking powder, and the 1 teaspoon of spices (salt, pepper, etc.) until evenly combined and free of lumps.
• Pour the 12 egg whites into the dry mixture and whisk until the batter is smooth and uniform, scraping the sides of the bowl as needed.
• Let the batter sit 1–2 minutes to allow the coconut flour to absorb some liquid and thicken slightly.
• Preheat a large nonstick skillet or well‑seasoned frying pan over low heat until warm (about 1–2 minutes). Do not add any ingredients not listed in the recipe.
• Divide the batter into four equal portions. Pour one portion into the center of the skillet and gently spread it into a roughly 6–8 inch round with the back of a spoon or a spatula.
• Cover the pan immediately with a lid and cook on low heat until bubbles form around the edges and the top looks set, about 2–3 minutes.
• Remove the lid, flip the flatbread carefully with a spatula, and cook the second side for 1–2 minutes more, until set and lightly golden.
• Transfer the cooked flatbread to a plate or cooling rack and repeat steps 5–7 with the remaining batter to make four flatbreads total.
• Allow the flatbreads to cool completely before using.