Low Carb Flatbread With No Egg No Dairy No Gluten No Nuts Recipes
LOW CARB FLATBREAD WITH NO EGG, NO DAIRY, NO GLUTEN, NO NUTS
I'm not usually one to try to reproduce the Standard American Diet within the constraints of my plant-based, ketogenic diet. I believe vegetables and healing oils are the best things...
Provided by Maggie Jones
Categories Cancer-Fighting Recipes
Time 20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85, Fat 5.8 grams
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