My next post is going to be for Chicken Shawarma, but I was really sad that, in order to really enjoy it I’d need to cheat with a high carb Pita and Tahini sauce.
After doing some research and taking a couple of tries in the kitchen though, I discovered that making an acceptable Keto flatbread to host the deliciousness of the flavorful chicken dish, kebabs, or any other Middle Eastern delicacy isn’t that hard at all!
- 2 Large Eggs
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 Cups (6 oz) Shredded Full Fat Mozzarella Cheese
- 1+1/2 Cups Finely Ground Almond Flour
- 1/2 tsp Dried Thyme
Preheat the oven to 400° F.
In a large bowl, beat the eggs until they are light and frothy then add the salt and baking powder in, making sure to mix well. Mix the mozzarella in with a spatula. Add in the almond flour and mix everything well.
Wearing rubber prep gloves, put some oil on your hands and continue mixing with your hands, then separate the dough in 5 equal balls. Flatten each section of dough into a disc and spread them out on a piece of parchment paper. Place another piece of parchment paper on top of the flattened discs.
Use a rolling pin to flatten each disc further until they are about 5-6 inches in diameter.
Transfer the dough and bottom piece of parchment to a sheet tray, sprinkle with dried thyme, and bake for 13-15 minutes, or until golden brown. When the flat breads have finished cooking, remove from the oven and set on a wire rack to cool.
TIP: Flatbread will keep 3-4 days in the refrigerator in a zip bag, or can be frozen for 3 months.
Lemon Tahini Sauce
- 1/3 Cup Sesame Tahini – I use Kevala Organic Sesame Tahini
- 2 Cloves Garlic Crushed (2 tsp jarred crushed garlic)
- Juice of 1 Medium Lemon
- 1/4 tsp Freshly Ground Sea Salt
- Ice Water
- 1 tsp Freshly Chopped Parsley
Put garlic in a small bowl and cover with the juice of 1 lemon.
Let sit for 5-15 minutes until the raw flavor of the garlic goes away. Add the tahini to a blender or small food processor, or use a handheld immersion bender in a tall and narrow jar.
Add the garlic/lemon juice blend, the parsley, and the salt, and blend for a few seconds. Add some ice water(about 2-4 tablespoons) while blending and keep going until the texture is smooth and creamy. If you need to add more water, do so. If the tahini gets too loose, add more tahini. Check the seasoning and put in the refrigerator in a sealed container until needed.
The tahini sauce will last for 5 days in the refrigerator but can’t be frozen.
Use the flatbread as your base to build your kebab or Schwarma plate and dress with the tahini sauce. #ThisGirlLovesToEat