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In a large bowl, combine the coconut flour, psyllium husk powder, baking soda and salt. Mix well, so that the psyllium husk is evenly distributed. Add the olive oil and warm water and stir well. Now knead the dough with your hands for a minute. You should get a moist dough that doesn't stick to your hands. If the dough is too sticky, add a bit more psyllium husk. Let the dough rest for 10 minutes. The coconut flour and psyllium husk will continue to absorb moisture. Cut the dough into portions (about 55 g or 2 oz) and flatten each piece between two layers of cling film or parchment paper. You can use a tortilla press or a rolling pin for this. If you want to make wraps, use half the amount and roll them out thin. For flatbreads or naan, leave them a bit thicker. Cook the rolled out dough in a non-stock pan over medium-high heat, about 2 minutes. Flip and cook for another minute. Cover the finished flatbreads with foil while cooking the other flatbreads. # Meal Prep Tip You can store the flatbreads in an airtight container in the fridge for 5 days. Optionally rewarm them in the pan, microwave or oven, or use them at room temperature as a wrap. You can also freeze them for up to a month. Be sure to put a piece of parchment paper between each bread, so that they don't stick together.
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