Oops – apparently I need to read entire recipes before following them. I made these except I just assumed they were cooked on the stovetop so that’s what I did. I can see how baking them might be a better bet – my first one stuck a bit and turned out deformed. When I buttered the frying pan more generously, I no longer had issues with sticking.

I ate the deformed flatbread like a pancake with butter and homemade rhubarb jam.

As pancakes, this recipe is surprisingly not particularly eggy.

Do start with the 1 tsp psyllium – my flatbreads turned out quite thick with 2 tsp.

Anyway, I will make these again, probably still on the stovetop, and I’ll double the recipe.

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