10 mins
This coconut flour flatbread is very versatile and is perfect to use as a tortilla in a Mexican dish or even as a roti in an Indian curry! Add your favorite toppings and roll as a wrap.
When forming the dough it’s very important that the dough is moist, but that it doesn’t stick to your hands. If it does stick, add 1/2 tsp psyllium husk or ground flaxseed (psyllium works better overall but some prefer flaxseed) at a time and knead for another 30 seconds to see if it becomes less sticky. Repeat until it doesn’t stick to hands, but is moist, soft and elastic.
When rolling your flatbread, you can roll them as thin as you like, keep in mind that they will “puff” when cooking which is totally normal, so rolling them thin won’t break them.
You can store them in an airtight container for up to 3 days and reheat in the pan or if you want them a little more crispy, pop in the oven for 1–2 minutes at 300F/150C.
10 mins
2-4 flatbreads
2 tbsp. whole psyllium husk or ground flaxseed - I used ground psyllium husk
1/2 cup coconut flour
1 cup lukewarm water
1 tbsp. extra virgin olive oil ( I used walnut oil)
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp herbamare (optional) - I used garlic, onion and green dried herbs for increased tastiness!
1 tsp extra virgin olive oil for cooking 9or other oil)
Step 1: Add psyllium husk and coconut flour to medium bowl. If there are any lumps in coconut flour, press down with a fork to break them. Mix to combine.
Step 2: Add lukewarm water (100F/40C), olive oil, and baking soda to bowl. Stir to combine with spatula, then use hands to knead the dough.
Step 3: Add in salt (never add salt directly to baking soda as this will deactivate the leavening agent).
Step 4: Knead dough for one minute. It will become moist and slightly drier as you go. If it is too sticky, add a little bit more psyllium husk, 1/2 tsp at a time. Ultimately, it should come together easily as a dough and not stick to hands. (It should be moist, but not sticking to hands).
Step 5: Set dough aside for 10 minutes. After 10 minutes, the dough should be elastic, soft, and holds well together.
Step 6: Time to roll - cut the dough into 2-4 even pieces. Roll each piece into a small ball.
Step 7: Place one dough ball between pieces of two parchment paper and press down with hand. Then use a rolling pin to roll the dough as thin as you would like. (Mine was about 8 inches in diameter.) Peel off the top layer of parchment paper and use a cooking pot lid to cut into circle. Keep the excess dough to reform and roll one more ball (that is how you make an extra flatbread).
Step 8: Warm a pan over medium heat, and add 1 tsp olive oil. (Make sure it's not a thick layer of oil, otherwise the bread will fry!) Carefully remove flatbread from the parchment paper and add to pan. Cook for 2 minutes on one side. Then flip and cook 1 minute on other side. Repeat steps 7 and 8 until all the dough has been used.
Step 9: Allow flatbread to cool down and use as wrap to add favorite topping or in a curry dish as dipping bread. Enjoy!
Serving Size 1 flatbread
Amount Per Serving | ||
|---|---|---|
Calories 78 | ||
Total Fat 6 g | ||
Total Carbohydrates 9 g | ||
Dietary Fiber 7 g | ||
Sugars 2 g | ||
Protein 3 g | ||
