Servings: 6

175 g fibreflour or almond flour 175 g fibreflour or almond flour
½ Tsp inulin ½ Tsp inulin
1 Tsp vital wheat gluten 1 Tsp vital wheat gluten
Pinch salt Pinch salt
1 tsp dried yeast 1 tsp dried yeast
150 ml Luke warm water 150 ml Luke warm water
Handful each of chopped fresh parsley and basil Handful each of chopped fresh parsley and basil
Dash olive oil Dash olive oil

Mix all the dry ingredients together
Slowly mix in the water
Add a dash of olive oil
Now kneed for about five minutes
Kneed in the herbs
Place in a covered bowl and let rise for about 1½hrs until doubled in size
Cut into 6 and shape into flat breads
Bake on the BBQ or in a pan on the stove top, until lightly brown on each side. About 4 to 5 minutes