Directions:
- Wisk eggs and water together in a bowl. Set aside.
- Mix all dry ingredients in a bowl. Pour liquid in and mix well with a fork until all ingredients are incorporated. The dough should be moist but not sticky and form a ball well when squeezed.
- Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
- Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
- Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
- Gently remove the paper from the top of your dough.
- When it puffs slightly and browns around the edges you can flip it to toast the other side.
- Remove to a piece of paper towel to cool.
- When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.59 Kcal (1501 kJ) | ||
| Calories from fat | 91.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 396.99mg | 17% | |
| Potassium | 194.86mg | 4% | |
| Total Carbs | 52.68g | 18% | |
| Sugars | 6.51g | 26% | |
| Dietary Fiber | 26.72g | 107% | |
| Protein | 14.79g | 30% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 12.6mg | 70% | |
| Calcium | 73.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 213.87 Kcal (895 kJ) | ||
| Calories from fat | 54.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 16% | |
|---|---|---|---|
| Cholesterol | 55.47mg | 31% | |
| Sodium | 236.78mg | 17% | |
| Potassium | 116.22mg | 4% | |
| Total Carbs | 31.42g | 18% | |
| Sugars | 3.88g | 26% | |
| Dietary Fiber | 15.94g | 107% | |
| Protein | 8.82g | 30% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 7.5mg | 70% | |
| Calcium | 43.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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