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I modified the Sherrielee Tortilla Wrap recipe on Linda Genaw’s website to come up with this recipe. It’s quite tasty and is less delicate than my gluten-free wrap recipe. Today, I made a roasted chicken shawarma sandwich with one of these for lunch and it was delicious! And I could actually pick it up and eat it without a fork and plate! And no flax taste either! and not too thick! I indeed got nine 8″ thin wraps.
After several experiments, I have found the easiest method of cooking these is to use a non-sided flat cake plate I have. I lightly oil the plate between each one I make. Here’s a pic of the cake plate I use, but any platter large enough to rotate in your microwave will do :
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These make an excellent substitute for Indian Naan Bread. Add a spsrinkle of ground cardamom or garam masala for a change of pace. Add a bit of toasted onion bits and you’ve got Onion Naan. Some cottage cheese, chopped cilantro and nigella seeds and you’ve got Cheese Naan! I own a grilling skillet with holes in it that is non-stick and I plan on trying to smoke these over a charcoal fire one of these days, too. That way they’d taste even more like tandoori baked naan! Due to the oat flour, these are not acceptable until the grains rung of Atkins Phase 2 OWL. They are not suitable for Paleo-Primal followers.
INGREDIENTS:
8 oz. cream cheese, softened
3 eggs
1/3 c. unsweetened, unflavored whey protein
3 T. oat flour (I grind rolled oats in my food processor very fine)
3 T. flax meal
1/8 tsp. onion powder
1 tsp. baking powder
1/4 c. heavy cream, if making wraps (reduce to 2 T. if making Naan bread)
DIRECTIONS:
In a medium bowl, beat the cream cheese with a wooden spoon until smooth. Add eggs and beat until smooth again. Add remaining ingredients and beat well. Of course, you can use an electric hand mixer if you prefer. The mixture will be thin like pancake batter. Lightly oil your flat plate. Using a 1/4 c. measuring cup, scoop the batter onto the paper, tilting plate to allow batter to roll out to 8-9″. Microwave on HI for 70 seconds. Remove and cool slightly. Gently lift off plate with thin metal spatula and place on paper towel. Make the next remaining slices of naan in a similar manner, oiling the plate between each. Use a paper towel between them as you stack them to cool also so they won’t stick together.
I then like to slightly brown these a bit on both sides (as in my picture) in a dry non-stick skillet over medium-high heat, particularly if you plan to use as Naan bread rather than as a sandwich wrap. This step enhances both appearance and flavor but is not absolutely necessary if you’re in a hurry to eat. 
NUTRITIONAL INFO: Makes 9 8-9″ pieces, each containing:
150 calories
12.5 g fat
3.0 g carbs
.75 g fiber
2.75 NET CARBS
8.8 g protein
132 mg sodium
These are just what I have been looking for – hopefully they won’t cause cravings like some of the low-carb breads do
( I just have one question, can these be frozen? Thanks for all your work, this is a great site.
Welcome to the site, Laura, and thank you! I don’t personally like to freeze bread, and my Progressive Farmer Freezing and Canning book says to not freeze bread or baked good for over a month, lest they dry out. That said, if you just wanted to make up a few ahead for a dinner party or something, I think a week or so in the freezer would be just fine. They might get a bit sticky on the surface when defrosted, but just pat them with paper toweling before reheating.
Hi, may I know where so you shop for spices?
Sylvia, I hit my local Indian and Asian grocers often, Whole Foods and Central Market in Austin when I can get down there, and I order some of the hard-to-find spices from Penzey’s on-line.
I know this is a silly question but what does a non-sided flat plate look like?
I’ve inserted a pic of the cake plate into the recipe on site now. Any flat platter-size plate that will fit into your microwave would work, however.
Do you have the recipe for the Shawarma mayo on here? And did you just use roasted or rotisserie chicken (like the ones we get in the stores) for the meat? did you have anything else in it besides the mayo & the chicken?
Sorry for all the questions. I had shawarmas while living in Saudi Arabia, back pre low carb!
Well, I don’t have shawarma mayo posted as a separate recipe, but at the bottom of the Homemade Mayo recipe, it is mentioned: just add 1-1½ tsp. my Shawarma Spice blend to 1 c. of my homemade mayo: http://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/. That shawarma blend, BTW, is what in Saudi Arabia would be used on chicken (and it’s good on turkey). I haven’t come up with a personal blend for beef/lamb yet, as I’m still using a huge bottle of a beef blend I bought at The Phoenicia Importers. But I hope to work up a beef/lamb blend when that runs out.
Since you’ve had the real deal, you might prefer to actually use a good Greek yogurt for the base rather than homemade mayo. Would taste more authentic. I’ve just not been able to eat yogurt much since living in Iran as a child. Only if I drain it of most of the liquid whey can I eat it in anything.
Your naan looks wonderful! Any suggestion on how to cook them without a microwave? I don’t have one. Thanks.
Not really sure how that’d work, Sue. I suppose you could try a cookie sheet lined with parchment and use the back or a spoon to spread batter into 8″ circles and do two at a time? I’d bake at preheated 350º but I would have no idea how long to bake them. Check the first panful every 5 minutes until you can judge the correct amount of time. I do hope you’ll post back your findings on oven cooking for this recipe. Other readers without a microwave I’m sure would like to know the results.