Coconut Flour Psyllium Flatbread Recipes

LOW CARB FLATBREAD WITH NO EGG, NO DAIRY, NO GLUTEN, NO NUTS

Steps:

• Prepare the Dough
• Combine the coconut flour, psyllium husk, baking soda and salt, if using, in a medium bowl. Stir well to combine and remove any lumps.
• Add the coconut oil and mix until well-combined.
• Add the water and mix until well combined. Let sit for 5 minutes for the liquids to distribute.
• The mixture should have a doughy texture. If it's too thick to be pliable, add a little more water. If it's too runny, add a tsp more psyllium husk. If adjustments were made, let the dough rest another 5 minutes.
• Roll the Rounds
• Method 1 (easier): divide the dough into 6 equally-sized balls and press or roll each until about 1/4 inch (1/2 cm) thick.
• Method 2 (more perfect circles): divide the dough into 4 equally-sized balls. Roll each ball between two pieces of parchment paper until about 1/4-inch (1/2 cm) thick. Cut out a circle using a bowl, pan-lid, or other template. Collect the scrap dough to make your last 2 flatbread rounds.
• Oven Method (easier)
• Place the rounds on a parchment-lined baking sheet and cook in a pre-heated 350F/ 180C oven until beginning to brown, about 10 minutes.
• Flip the rounds and continue cooking until light brown, about 2-4 more minutes.
• Stovetop Method (prettier)
• Lightly oil a large skillet with a little coconut oil on a paper towel. Heat over medium-high.
• Place a flatbread round on the skillet and cook until bottom is beginning to brown, about 3-4 minutes.
• Flip and continue cooking until the bottom is beginning to brown, about 1-3 minutes more.
• Stack on a plate and continue with the next flatbread.