Low Point Flatbread Directions:
- In a medium-sized bowl, whisk together the oat flour, coconut flour, xanthan gum, baking powder, and salt to ensure there are no lumps and the leavening agent is evenly distributed.
- Add the eggs and "I Can't Believe It's Not Butter!" spray to the dry mixture. Start combining using a spoon, then use your hands to ensure all ingredients are well incorporated.
- Gradually pour in the water while kneading the dough in the bowl. The dough should be slightly tacky but firm enough to hold together. If it feels too sticky, add a little more oat flour.
- Divide the dough into six equal portions, then roll each between two sheets of parchment paper until they're about 1/8 inch thick.
- Heat a non-stick skillet over medium heat. Once hot, carefully peel off one piece of parchment and gently place the flatbread dough into the skillet.
- Cook for about 2 to 3 minutes until the underside has golden brown spots, then flip and cook the other side for an additional 2 minutes.
- Remove from the skillet and place on a wire rack to cool slightly. Repeat with the remaining dough.
- Serve warm, or allow them to fully cool before storing in an airtight container.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Oat flour (1 cup): 12 points
- Coconut flour (2 tablespoons): 2 points
- Xanthan gum (1 teaspoon): 0 points
- Baking powder (1/2 teaspoon): 0 points
- Salt (1/4 teaspoon): 0 points
- Eggs (2 large): 0 points
- "I Can't Believe It's Not Butter!" spray (1 tablespoon): 0 points
- Water (1/4 cup): 0 points
Total Points: 14 points for the entire recipe
Servings: 6 flatbreads
Points per Serving: 2.33 points (rounded down to 2 points per serving)
Nutrition Facts:
- Calories: 80
- Fat: 4g
- Carbohydrates: 8g
- Protein: 3g
I await your comments! Enjoy!
