{"id":147873,"date":"2025-03-21T14:49:45","date_gmt":"2025-03-21T14:49:45","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/my-favorite-paleo-flat-bread\/"},"modified":"2025-03-21T14:49:45","modified_gmt":"2025-03-21T14:49:45","slug":"my-favorite-paleo-flat-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=147873","title":{"rendered":"My Favorite Paleo Flat Bread"},"content":{"rendered":"


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\n\tAbout a week or so ago I was making a batch of homemade mayo<\/a> and I thought to myself \u2014 self, there has got to be other things to do with the left over egg whites from making mayo<\/a>! I mean coconut macaroons<\/a> are delightful and so are egg white scrambled eggs but there\u2019s got to be something else! Then I also thought about flat bread pizza randomly the next moment. Which then had me thinking about flat bread in general.<\/p>\n

I know, I know I confuse me too with how my brain thinks of food. But the craziness does have a point, I promise! I ended up using the egg whites to make flat bread! That\u2019s right \u2014 flat bread. It\u2019s stable enough to make a sandwich with and totally worthy of your next cheese board {I promise to do a post soon on how to put one together for cheap!<\/em>}!\u00a0<\/p>\n

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I\u2019m working on an inexpensive flat bread pizza using this as a base and while I continue to do that, I wanted to pass this little gem along so you could make yourself a sandwich or you know, have a vessel for butter. Either way \u2013 whatever works for you!<\/p>\n

Few things to note!<\/strong><\/em> I totally forget what \u201cflat bread\u201d tastes like. This is what I kind of remember it should be like. Thin, bread like, yummy, a vessel for a sandwich or cheese or butter. So if you\u2019re new to paleo and this doesn\u2019t hit that \u201cflat bread\u201d mark 100% you know why \ud83d\ude09<\/p>\n

Secondly: Egg whites are delicate<\/em>. They\u2019re delightful and fluffy and pretty when beaten into stiff peaks but they are delicate. So add them in a little at a time to the mixture \u2013 the first little bit is going to take a bit to work in and then as you add more you\u2019ll notice the batter get fluffier and fluffier \u2014 when it starts to get to that point be really cognitive that you aren\u2019t overworking\/mixing it all so you don\u2019t deflate the egg whites!\u00a0<\/p>\n

Also, as always: I used rosemary but if you don\u2019t have rosemary or you don\u2019t like rosemary use whatever you have on hand. Basil would be nice, thyme could be nice \u2014 oh lemon balm might be a really nice thing to use in the summer! Just use what you have, don\u2019t buy special.<\/p>\n

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I also used maple syrup in this because that\u2019s what I normally have on hand \u2014 if you don\u2019t have maple syrup you can try switching it out for melted raw honey. I don\u2019t know if it\u2019ll be the right taste but it should sweeten it up just a little and work really well with the apple cider vinegar {similar to my drop biscuits<\/a>!}!\u00a0<\/p>\n

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