In order to save time, cook them as you go (but only cook the ones you want to eat right now). Preheat a medium-sized, non-stick frying pan on moderate–high heat and cook the flatbread on each side for 2 minutes or until brown spots appear underneath (use a timer). As it’s cooking, continue with rolling the next flatbread. If there is leftover dough, make a smaller flatbread — you’ll be thankful for the extra one as they taste so good. When finished, serve with your filling of choice.
Tip: to avoid them going stale, only cook what you need and store the uncooked round flatbreads, separated with baking paper (use the paper you used for rolling) in a sealed container in the refrigerator, and cook them when needed.
We also have a gluten free version of this recipe which will be out soon at the healthyskinkitchen.com.
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From 90s model and television presenter to award-winning author, Karen Fischer has spent the past twenty years working with thousands of skin disorder patients. Karen personally knows what it’s like to struggle with embarrassing skin ailments that no one could fix. Her journey from head-to-toe eczema and hives to clear skin turned around when she found the underlying cause of her symptoms. Now you can do this too.
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