- 140 g (5 oz) of your favorite gluten free flour mix (or see here )
- 140 g (5 oz) yogurt
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Psyllium husks
- 1 e 1/2 teaspoon (5 g) baking powder
In a food processor, mix all ingredients to obtain a very soft ball of dough. Roll dough between 2 sheets of parchment paper to obtain a 1/4 inch thick disk. Griddle in a cast iron skillet until golden on both sides, about 20 min. Serve hot. Great for fajitas or good prosciutto wraps.