Flourless Multi-Layered Flatbread

Flourless Multi-Layered Flatbread

Ingredients

• 1 cup Egg whites (approximately 6–8 eggs)

• 1/2 cup Unflavored protein powder (Whey or Egg White protein works best for structure)

• 1/4 cup Greek yogurt (plain and thick)

• 1/2 tsp Garlic powder

• 1/4 tsp Salt

• 1 tbsp Olive oil or Ghee (for the pan)

Step-by-Step Instructions

1. Mix the Batter: In a blender or using a whisk, combine the egg whites, unflavored protein powder, Greek yogurt, garlic powder, and salt. Blend until completely smooth. The consistency should be similar to a thick crepe batter.

2. Rest the Batter: Let the mixture sit for 5 minutes. This allows the protein powder to fully hydrate, which is the secret to getting a flexible bread that won’t break when folded.

3. Heat the Skillet: Place a non-stick skillet over medium heat and lightly coat with a brush of olive oil or ghee.

4. The Layering Technique: Pour a thin layer of batter into the pan and swirl to cover the bottom. Once the edges start to lift (about 1 minute), drizzle a tiny bit of oil on top and flip.

5. Achieve the “Pita” Texture: Press down gently with a spatula as it cooks on the second side. This encourages the middle to puff slightly, creating those tender layers seen in the image.

6. Brown and Finish: Cook for another 1 to 2 minutes until golden brown spots appear on both sides.

7. Stack and Steams: As you finish each flatbread, stack them on a plate and cover them with a clean kitchen towel. This “steaming” process is vital—it keeps the bread soft and flexible for rolling.