Name: Culi Bread: Baking rolls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1⁄2 Tbsp Sunflower seeds; 1 piece Egg; 1⁄4 tsp Celtic sea salt; 2 Tbsp Water (warm); 10 g Coconut flour; 1⁄4 Tbsp Dried oregano; 1⁄4 Tbsp Garlic powder; 2 Tbsp Olive oil (mild); 30 g Tapioca flour; 1⁄2 Tbsp Pumpkin seeds

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Culi Bread: Baking rolls

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 Preheat the oven to 180 degrees Celsius. 

 In a large bowl, mix the tapioca with the salt and 35 grams of coconut flour. Pour in the olive oil and the warm water. Mix it up. 

 Then add the egg and mix again until you get an even dough. 

 If the dough is too thin, always add 1 tablespoon of coconut flour at a time until it has the desired thickness. Always wait a few minutes between adding a tablespoon of coconut flour, because it takes a while to absorb the moisture. The idea is to get a soft, slightly sticky dough. 

 Wet your hands (or use a wet large lepe) to make small balls of the batter. 

 The dough is very soft and sticky; use extra tapioca flour on your hands to prevent sticking. Place a heap of dough on a baking tray lined with parchment paper. 

Culi Bread: Baking rolls

Culi Bread: Baking rolls

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