Crispy Vegan Low-Carb Cabbage Flatbread

Instructions

1. Blend chickpea flour, rice flour, cornstarch, flaxseeds, salt, turmeric, and water into a smooth paste.
2. Heat a pan with olive oil and spread shredded cabbage in a spiral or round layer.
3. Pour the blended batter over the cabbage and sprinkle black sesame seeds.
4. Cover and cook 3–4 minutes on low-medium heat.
5. Flip gently and cook until both sides are golden and crisp.
6. Flip again for extra crunch, then enjoy warm.