Low Carb Flatbread With No Egg No Dairy No Gluten No Nuts Recipes

EASY 30 MINUTE KETO + LOW CARB FLATBREAD

Steps:

• In a medium mixing bowl, add the psyllium husk, coconut flour, almond flour, dry yeast (if using), cilantro leaves, cauliflower, jalapeno (if using), water, baking soda, and 1 tablespoon of olive oil. Stir the dough with a spatula, then use your hands to knead the dough for 1 minute. The dough should be moist then get softer and slightly dryer as you go.
• Keep the dough in your mixing bowl and cover with a moist paper towel, then set aside for 10 minutes. The dough should be soft, elastic, and hold well together, ready to roll.
• Cut the dough into 4 even pieces and roll each piece into a small ball. Place one dough ball between two pieces of parchment paper, press the ball with your palm and start rolling with an 8-inch rolling pin.
• Unpeel the top layer of parchment paper from the flatbread, then use a 5-7-inch cookie cutter to cut out the round flatbread. Keep the outside dough to reform another ball and roll more (this is how you make 2 extra flatbreads from 4 balls!).
• Warm a griddle on medium-high heat and brush some olive oil on the griddle.
• Flip the flatbread on the hot pan and carefully peel off the parchment paper from the top.
• Cook for 2-3 minutes on the first side, then flip using a spatula and cook for 1-2 more minutes on the other side. Repeat these steps for the rest of the balls. (Note: This dough can be made ahead of time -- simply store it in an airtight container in the refrigerator for up to 5 days -- but the flat bread is best served fresh.)
• Note - The dough stays fresh in the refrigerator, in an airtight container, for upto 4 days.

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.