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Egg White Flat Bread Recipe

Soft, flexible, high-protein egg white flatbread made with oat flour and Greek yogurt. This easy no-yeast recipe is perfect for wraps, sandwiches, breakfast, or a quick high-protein meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup liquid egg whites about 8 egg whites
  • 1 cup oat flour
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil plus extra for cooking
  • 1 teaspoon Italian seasoning optional
  • Fresh parsley for garnish optional

Method
 

  1. Mix the Dry Ingredients
  2. In a large mixing bowl, whisk together the oat flour, baking powder, garlic powder, onion powder, salt, black pepper, and Italian seasoning until evenly combined.
  3. Add the Wet Ingredients
  4. Pour in the egg whites, Greek yogurt, and olive oil. Whisk until a smooth, spreadable batter forms. If the batter is too thick, add 1–2 tablespoons of water. If it is too thin, add a little more oat flour.
  5. Rest the Batter
  6. Let the batter rest for about 5 minutes so the oat flour can absorb the moisture and the flatbreads cook softer and more flexible.
  7. Heat the Pan
  8. Lightly grease a non-stick skillet or griddle with olive oil. Heat over medium-low heat until warm but not smoking.
  9. Cook the Flatbread
  10. Pour about 1/4 cup of batter into the skillet. Gently spread it into a 6–7 inch circle. Cook for 3–4 minutes, until bubbles appear and the edges begin to set.
  11. Flip and Finish
  12. Carefully flip the flatbread with a spatula. Cook for another 2–3 minutes, or until lightly golden and cooked through. Repeat with the remaining batter.
  13. Keep Warm and Serve
  14. Transfer the cooked flatbreads to a plate and cover with a clean kitchen towel while cooking the remaining batches. Serve warm.

Notes

Cook the flatbread over medium-low heat. High heat can brown the outside too quickly and make the egg whites rubbery.
Let the batter rest for about 5 minutes before cooking for a softer, more flexible texture.
If using carton egg whites, shake the carton well before measuring.
If the batter is too thin, add a little more oat flour. If it is too thick, add 1–2 tablespoons of water.
For extra flexibility, lightly brush the cooked flatbreads with olive oil or melted butter.
Store cooled flatbreads in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.