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Keto Coconut Flatbread Recipe – 2.6g Net Carbs

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4.79 from 779 votes
Carine Claudepierre -

An easy keto flatbread recipe made with coconut flour with a flexible texture perfect for wrapping any food.

Also, this coconut flour flatbread recipe is so fluffy that it makes the best keto low-carb pita sandwich for lunch. Bonus these coconut flour flatbread are also grain-free, paleo-friendly, and egg-free!

Coconut Flatbread recipe

Do you miss a soft, flexible tortilla recipe on your keto diet? It’s actually easy to make your own coconut flour flatbread at home with a few basic ingredients!

Plus, this coconut flour tortilla wraps recipe has is egg-free, which means they taste like real bread! No eggy taste is guaranteed with these flatbreads made with coconut flour.

What’s a coconut flour flatbread recipe?

A coconut flour flatbread recipe is a soft, flexible keto low-carb tortilla recipe made with coconut flour, one of the best low-carb flour to make soft keto bread.

A keto tortilla recipe with coconut flour contains only 2.6 grams of net carbs per serving, making it perfect to create low-carb sandwiches or low-carb pita bread for lunch.

But most of all, these coconut flour flatbreads are extremely flexible. They fold so well that they won’t crack or break when filled with your favorite food.

So say hello to many keto tacos, keto gyros, or keto pita night with this amazing and simple quick keto flatbread recipe.

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How to make coconut flour flatbread?

It’s is very easy to make this keto flatbread recipe with coconut flour at home.

Ingredients for a coconut flour flatbread

All you need to make this pita bread keto recipe are 6 wholesome pantry ingredients, no eggs or dairy!

  • Coconut flour –  these keto coconut flour wraps are made entirely with coconut flour to achieve the best taste and texture. Don’t skip or replace it with any other keto flour like almond flour, or your flatbread dough won’t hold together. You can use my keto almond flour tortilla recipe if you don’t have coconut flour at home. They are less fluffy than these coconut flour flatbread, so if you are after a keto pita bread recipe, rather use this coconut flour tortillas recipe!
  • Psyllium husk – you must use psyllium husk for success in this keto flatbread recipe. In fact, this is an egg-free keto wrap recipe, and without husk, the dough wouldn’t stick together. Psyllium husk is mostly made of fiber and binds the coconut flour, plus it creates a soft, fluffy texture similar to an Indian roti or pita bread that you will love.
  • Baking soda – or double the amount if you prefer to use baking powder.
  • Salt
  • Lukewarm water – think bath temperature about 38C/100F. It’s important not to use cold water in this coconut flour tortilla recipe, or the keto dough wouldn’t form. In fact, the temperature activates the fiber quickly in the husk, creating the most beautiful bread dough.
  • Olive oil –  or any other healthy oil with a high smoke point like avocado oil, MCT oil, or melted coconut oil.

Low carb tortillas

Preparing the keto flatbread dough

This coconut flour tortilla dough is super to put together.

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Kneading dry ingredients to the wet ingredients

First, add all the dry ingredients into a large mixing bowl and give it a good stir to evenly spread and combine the fibers.

Next, add the lukewarm water and olive oil. Finally, knead the dough with a spatula at first, then when the keto flatbread dough starts to dry out, use your hands or the dough hook of a stand mixer to knead the dough for at least 1 minute.

Your dough will be very wet at first, coming dryer as you go, knead vigorously until you can form a soft ball of dough.

Resting the dough

Finally, rest the low-carb flatbread dough in the bowl for 10 minutes at room temperature. In fact, this coconut flour psyllium husk flatbread recipe is very high in insoluble fiber.

It means that the fiber needs time to suck out the liquid from the dough to bind the flour together. After that time, your dough should be soft and easy to roll.

For more tips on how to make these keto flatbreads, watch my step-by-step story about how to make keto coconut flour flatbreads!

Rolling the coconut flour flatbreads

The trickiest part in keto baking and especially using low-carb, gluten-free flour is rolling dough. In fact, keto flatbread dough or pizza dough easily sticks to the rolling pin.

To avoid that, follow the step-by-step instructions below to shape beautiful round-shaped coconut flour roti that won’t stick to your roller pin.

  1. Cut the dough into 4 even pieces.
  2. Roll each piece of dough into a small ball and then place this ball between two long pieces of parchment paper. You can lightly oil the parchment paper if yours tends to stick to the food.
  3. Press the dough ball with the palm of your hand and start rolling.
  4. Roll your bread as thin as you like – for keto flatbreads, roll the dough thinner and for keto pita bread, keep the dough thicker.
  5. When the dough is rolled to the thickness you like, peel off the top piece of parchment paper. Set aside.
  6. Use a saucepan lid – 5 inches/15cm in diameter – or use any round shape of similar size to use as a guide and cut out nice round keto flatbreads.
  7. Keep the outside dough to reform more balls and roll additional low-carb flatbreads.

How to make coconut flatbread

Cooking the low-carb wraps

Now, warm a cast-iron skillet or non-stick pan over medium heat. When the pan is hot, flip over the flatbread onto the pan and gently peel off the last piece of parchment to release the keto pita bread into the pan.

Finally, cook for 2 minutes on one side, then slide a spatula under the flatbread and flip it over. Cook for an extra minute until dry and slightly puffy.

Keto flatbread recipe troubleshooting tips

It takes a bit of patience and practice to bake with low-carb flours, especially coconut flour. In fact, coconut flour is one of the best low-carb flours for keto baking, but it’s also the one with the most insoluble fiber.

It absorbs liquid very fast and dries out keto dough quickly. That’s why it’s crucial to measure coconut flour precisely with a scoop and sweep method or weight with a kitchen scale.

Why are my coconut flour flatbreads too moist?

If your dough is too moist after 1 minute of kneading, it means your dough is missing fiber. To fix that, add slightly more psyllium husk – add this ingredient gradually 1/2 teaspoon at a time!

Knead the dough between each addition for at least 1 minute to incorporate and keep adding more psyllium husk until the dough comes together into a soft ball of dough.

As a general rule, you shouldn’t need more than 1 extra teaspoon of husk to bring the ingredients together.

Why is my keto flatbread dough crumbly and dry?

This happens if you added too much coconut flour into the bowl. It can be because you didn’t sweep the measuring cup after scooping the flour, or your coconut flour contains lumps – meaning some fibers are already activated by moisture.

To fix that issue, add a bit more water, 1 teaspoon at a time, knead the dough for 60 seconds until it is soft and comes together.

Why are my keto flatbreads blue or purple?

Some people report blue or purple color in the keto bread recipes when using husk powder. That’s why we recommend Now Foods Whole Psyllium Husk for the best result in our keto tortilla recipes.

How to store homemade keto tortillas?

These keto flatbreads store very well in the fridge for up to 3 days. Place the low-carb coconut flour flatbread on a plate, wrap it with plastic wrap to prevent the moisture from going in. Store in the middle rack of the refrigerator.

How to rewarm my keto flatbreads?

Just before serving, remove one coconut flour roti from the plate. Place in a hot non-stick pan or pancake griddle and cook 1-2 minutes.

Then, add the topping of your choice, fold the low-carb tortilla, and keep cooking until the filling is hot and the cheese has melted.

You can also add your low-carb toppings into the cold keto tortillas, wrap and bring in a hot sandwich press.

Low carb tortilla recipe

Which keto fillings are best for the coconut flatbreads?

These coconut flatbreads can be used for many different purposes and recipes. The best way to use these low-carb wraps are:

  • Keto Low-carb Pita Bread Sandwiches – Keto Gyros, Keto Souvlaki Wraps, these are delicious with Greek food like grilled chicken, keto tzatziki, and keto-friendly vegetables like cucumber, tomatoes, lettuce, or olives.
  • Keto Wraps for Lunch – make low-carb wraps for lunch like:
    • Keto BLT sandwich, wrap with Bacon, lettuce, tomatoes.
    • Low-carb tuna melt wraps – add canned tuna, tomatoes, and mayonnaise.
    • Ham & cheese wraps.
  • Keto Roti Bread as a with a Vegan Indian Curry or a Chicken Curry.
  • Vegan Low-carb Wraps  – add any keto vegetables with tempeh or tofu, lettuce, tomatoes for vegan keto tortillas.
  • Low-carb Taco Shell – fill them with ground beef cooked with my taco seasoning mix and add grated cheddar.

Keto Pita Bread

Why making flatbread with coconut flour?

Coconut flour is a gluten-free, grain-free, low-carb flour which makes it perfect for keto baking.

Plus, coconut flour contains only 21 grams of net carbs per 100 grams since 38 grams of the total carbohydrates in coconut flour are non-digestible fiber.

As a reminder, wheat flour contains 74 grams of net carbs per 100 grams!

So coconut flour has 3.5 times fewer carbs than regular wheat flour, and it’s gluten-free!

As a result, this coconut tortilla recipe is perfect for anyone starting the keto diet or vegan gluten-free foodies looking for a healthy coconut flour tortillas egg-free recipe!

More keto tortilla and wrap recipes

If you love low-carb flatbread recipes like this coconut flour bread with no eggs, I recommend you try my other keto low carb tortilla wrap recipes below:

almond flour tortillas keto vegan
Keto Vegan Almond Flour Tortillas
4.85 from 341 votes
Almond flour tortillas are delicious soft, flexible keto, low-carb, vegan flatbread.
Check out this recipe
Low Carb tortillas
Keto Tortillas recipe with Chia Seeds
4.87 from 276 votes
Keto Tortillas recipe with Chia Seeds, water and spices. An easy 5-ingredient Keto Tortillas recipe with 3.8 grams of net carbs per tortilla.
Check out this recipe
Flaxseed Wraps keto
Flaxseed Wraps Keto + Vegan
4.84 from 456 votes
Flaxseed Wraps is an almost no-carb, easy, keto wrap recipe made with 4 ingredients - 1.2g net carbs. 100% low carb + gluten-free + vegan. An easy protein wrap recipe to enjoy finger food while boosting your body with whole foods.
Check out this recipe

Have you made this flatbread with coconut flour? Share a review or comment below. I love to hear your feedback on my recipes.

XOXO Carine

Recipe Card

Coconut Flatbread recipe

Keto Flatbread with Coconut Flour

2.6gNet Carbs
An easy keto low-carb flatbread recipe that can be used as pita bread for keto lunch or low-carb wraps for taco nights.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

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Net Carbs
Author: Carine Claudepierre
6 flatbreads
4.79 from 779 votes
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Make the dough

  • In a medium mixing bowl, combine the psyllium husk and coconut flour (if lumps are in your flour, use a fork to smash them before measuring the flour, the amount must be precise).
  • Add in the lukewarm water (I used tap water about 40°C/100°F bath temperature), olive oil, and baking soda. Give a good stir with a spatula, then use your hands to knead the dough. Add salt now if you want. I never add the salt in contact with baking soda to avoid deactivating the leavening agent.
  • Knead for 1 minute. The dough is moist, and it gets softer and slightly dryer as you go. It should come together easily to form a dough, as in my picture. If it is too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. It must come together as a dough.
  • Set aside 10 minute in the mixing bowl.
  • Now the dough must be soft, elastic, and hold well together. It's ready to roll.

Roll and shape the flatbread

  • Cut the dough into 4 even pieces, roll each piece into a small ball.
  • Place one of the dough balls between two parchment paper pieces, press the ball with the palm of your hands to stick it to the paper, and start rolling with a rolling pin as thin as you like your bread. My bread dough is 8 inches in diameter, and I made 6 keto flatbreads with this recipe.
  • Unpeel the first layer of parchment paper from your flatbread. Use a lid to cut out round flatbread. Keep the outside dough to reform a ball and roll more flatbread - that is how I make 2 extra flatbreads from the 4 balls above!

Cook in non stick pan

  • Warm a non-stick Tefal crepe or pancake pan under medium/high heat- or use any non-stick pan of your choice, the one you would use for your pancakes. 
  • Add one teaspoon of olive oil or vegetable oil of your choice onto a piece of absorbent paper. Rub the surface of the pan to make sure it is lightly oiled. Don't leave any drops of oil, or the bread will fry! 
  • Flip over the flatbread on the hot pan and peel off carefully the last piece of parchment paper.  
  • Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side. 
  • Cool the flatbread down on a plate and use it as a sandwich wrap later or enjoy hot as a side dish. I recommend a drizzle of olive oil, crushed garlic, and herbs before serving! (optional but delicious).
  • Repeat the rolling, cooking for the next 3 keto flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to prevent the bread from sticking to the pan.
  • Store in the pantry in an airtight box or on a plate covered with plastic wrap to keep them soft for up to 3 days.
  • Rewarm in the same pan, or if you want to give them a little crisp, rewarm in the hot oven on a baking sheet for 1-2 minutes at 300F/150C. 
6 flatbreads
Psyllium husk: don't use Metamucil fiber supplements in this recipe This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the bread dry, purple, or blue.
Recipe size: I made 6 flatbreads with this recipe - I reused the border of the 4 flatbread cut into a round shape to reform 2 extra flatbreads. Feel free to double up the recipe to make more flatbread! 
Storage: Store in the pantry for up to 3 days onto a plate covered with plastic wrap to keep them soft or in the fridge for up to 5 days.
Rewarm tips: they are softer when cold and stored for a few days. I rewarm mine in the pan or a hot oven or make a sandwich wrap in a toaster press.
Freeze: you can freeze them as you will freeze regular flatbread. Rewarm in the oven or in a sandwich toaster to give them a little crisp.
Net carbs are carbs minus fiber, 2.6 grams of net carbs per flatbread in this recipe.
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Nutrition Facts
Keto Flatbread with Coconut Flour
Amount Per Serving (1 flatbread)
Calories 66 Calories from Fat 30
% Daily Value*
Fat 3.3g5%
Carbohydrates 7.3g2%
Fiber 4.7g20%
Sugar 2g2%
Protein 2g4%
Net Carbs 2.6g
* Percent Daily Values are based on a 2000 calorie diet.

Keto coconut flour wraps

Keto coconut flour tortillas

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Recipe Rating

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    560 thoughts on Keto Coconut Flatbread Recipe – 2.6g Net Carbs
  1. 5 stars
    I’m on keto and this is very good! Had it with chicken curry made from coconut milk too so they paired really well. Just had to watch how many I ate already, it’s so good i could’ve finished it all in one sitting.

  2. 5 stars
    I absolutely LOVE this recipe and make these all the time! I’ll even change it up too by adding different seasonings to make Mexican, Italian and even Greek. I was using the rolling pin method, but now I have a tortilla maker and use that now, (I just weigh out the dough into even amounts). The other morning I was hungry before work and had a tortilla with a little KerryGold,a tad bit of sugar free syrup and some cinnamon….it was divine! Thanks for your recipes…they are truly amazing!

  3. 5 stars
    I made this today and it was very good. I did have one problem not with the recipe but how do you keep the parchment paper from sliding all over the counter while you are rolling it out?

    • I am glad you love the bread! My paper doesn’t slip on my benchtop, it may be because you have a parchment paper type or benchtop material that makes both slippery when in contact. You can oil the benchtop before placing the piece of paper on it, it will stick the paper to the bench I guess!

  4. 5 stars
    Hi Carine, I just made them, they became my favorites, easiest and tasty!! Very flexible, I’m wondering if anyone tried to make quesadillas with this tortillas. Thanks for a great recipe!!!

  5. 5 stars
    LOVE THIS!!! I have never made anything like this but these were super easy. They look great, they taste delicious. I put some jam in one and rolled it up to have with my coffee. The possibilities are endless.

  6. 5 stars
    These were fantastic! So easy to make and taste great too. I followed the recipe exactly and once these were cooked I lightly pan fried them in a bit of olive oil to give them a bit of crispness. My husband said they were a cross between a tortilla and a crepe. Will definitely make again.

  7. 4 stars
    I want to try this amazing recipe, but I don’t have husk brand , can I use wheat bran instead of the husk brand?

  8. Now i feel soon as i posted my previous comment about the color of my tortillas being a greyish purple..i saw that i added baking powder instead of baking soda..hahaha..i guess now i know was still delicious and im no longer missing my pulled pork tacos..thank you so much for the not eggy recipe..

  9. 4 stars
    I followed directions exactly, but after cooking the color of my tortillas are a greyish purple..i lso .used NOW foods psyllium husk

  10. 5 stars
    Je ne pensais pas y arriver, mais si, au final, j’ai obtenu de délicieux wraps -j’avais fait une croix sur de bons wraps sans gluten, qui se tiennent et qui peuvent vraiment être garnis et roulés. Merci Carine !

  11. 5 stars
    I made this today. I sifted my coconut flour to remove any lumps and carefully measured the ingredients. I didn’t need to adjust anything or add more psyllium husk, the batter was perfect and easier to work with then regular bread dough made with white flour. I’ve been craving bread and made this so I wouldn’t cheat on my healthy eating. The taste and consistency are very good. I will make over and over again. I’m grateful for you. Thank you.

  12. Hi! I tried these and the dough was so simple to form. I just had a question, how should the texture of the tortilla should be in the inside? Although it came out soft and cooked perfectly outside, It came out doughy inside as if not cooked through. I feared if I cooked it any longer, it may become hard

  13. 5 stars
    I had been looking for a low carb tortilla that didn’t include almond flour due to allergies. It was very easy and loved that there are only a few ingredients. I will be making these often.

  14. 5 stars
    Made these with my hubby. It was so easy and fun. I didn’t much care for the taste of coconut with taco meat but loved them crisped in the oven the next day with peanut butter. My new favorite snack.

  15. 5 stars
    Great recipe, I have tried for the first time today and they turned out delicious! Can I use butter instead of olive oil? Or maybe ghee? Thanks for sharing this amazing recipe with us!

  16. 4 stars
    Really like the texture. They color of mine not so much, the lighter parts were grey 🤨 going to try my griddle next time to cook them.

  17. 5 stars
    WoW, These tortillas are amazing.
    Me and the wifey tried this recipe today and they came out great.
    We made blts out of them.

    • 5 stars
      Just me my first batch of these coconut flour tortillas and followed your directions exactly. They were perfect! Love the texture and softness, yet they hold shredded chicken, tomato, lettuce and sauce no problem. Will make these again for sure. Thank you for sharing the recipe!

  18. 5 stars
    Really good! At last a low carb flatbread without cheese – follow recipe carefully and they work perfectly. Thank you!

  19. Am i the only one who failed in this? The only one i didn’t have was the baking soda, and i didn’t want to use the one i had in case it was expired. Everything looked good until i cooked it. It didnt fluff, and basically remained flat as after i rolled it. Sad. I was able to do a pita using regular whole wheat flour so i know i can do this, but why? 🙁

  20. 5 stars
    Just made them tonight for chicken tacos, wow! They are amazing. So soft yet they do not fall apart. I made 8 out of the recipe using my tortilla press. I made another recipe to cut into tortilla chips and baked after frying, seasoned with taco seasoning and they turned out good even though I should of dried them out longer. I weighed the coconut flour at 60 grams and the psyllium at 15 grams and that was perfect. I grind all my psyllium when I buy it for another recipe so I had to figure out what 2 tbsp of psyllium husk weighed. Didn’t have any issues with them turning purple.

  21. 5 stars
    I made these the other day to fill with spicy chicken. They are so good and lovely and soft, even after a few days in the fridge. Thanks for this recipe I might be making it in much larger quantities 😊

  22. 5 stars
    Suprising simple and effective recipe! My girls made it all by themselves and were pleased with the results. Thank you.

  23. 4 stars
    I’m gutted! In the UK I can only get the powdered form in Holland & Barrett & yep just as expected they turned purple & even worse I paid £15!! I’ll have to try & find some online & get it delivered other than that they looked pretty good

  24. 5 stars
    This recipe is devine, these came out perfect. I used a tortilla press and got 7 tortillas out of this recipe. The tortilla itself reminds of the consistency of a corn tortilla. Thank you for sharing this recipe with us!

  25. Mine looked nothing like the picture, turned purple even though I used physillium husk… no real taste, rubbery texture

    • What you refer to is a problem from your psyllium husk, you must use whole husk, not powder or supplement – all these turn food blue/purple, moist and are not made for keto baking. The best brans is Now Foods whole husk to make my recipes.

  26. 3 stars
    I noticed that you mentioned “egg free” tortillas, but traditional tortillas do not have eggs as an ingredient.

  27. 5 stars
    Just made these – I also ended up with 6 breads but mine were a little smaller than yours. FANTASTIC taste and so easy to pull together!

    • Sounds like a really great recipe. Can’t wait to try it. I am definitely looking for low carb options. Thank you so much for such creative cooking ideas!

  28. Oops, I double-commented. The first one disappeared and I thought it wasn’t submitted. I felt recipes too good to not comment, so I write another.

  29. 5 stars
    Sounds really fabulous. Can’t wait to try it, even with my right arm in a cast. I made one of your bread at Thanksgiving. It made a great turkey stuffing and we had wonderful bread for days afterwards – that’s in spite of my error. I couldn’t find my flax seeds so ground up chia seeds instead. Then I found the flax seeds and made another loaf. I added lots savory spices to both. They were both great, flax one probably better and not quite as moist. You saved the turkey because a turkey without stuffing just doesn’t cut it in our family and I was at a loss for how to make carb-free stuffing due to my hubbs’ health. Your recipes are always a great success. You are so very appreciated.

  30. 5 stars
    I can’t wait to make these. My right arm is in a cast but I’m going to try anyway. I love your recipes. I used one of your bread recipes at Thanksgiving, added savory spices and used it for turkey stuffing. It came out really really well. Very tasty. And that includes a big goof that I made: I made one loaf with chia seeds I ground because I mistakenly thought I was out of flax seeds. But then I found flax seeds and made another loaf. Both fabulous, chia seed one a little more moist. Stuffing was terrific. You are so very appreciated!!!

  31. You mention adding other spices to give more flavor. If i were to add something like “everything but the bagel” spice, how much do you think? How much of any kind of spices? Thank you

  32. 5 stars
    Hey! These flatbreads are delicious and ridiculously filling due to their high fiber content. Would you have any tips on how to make pancakes with this dough? (I.e add egg whites or more liquid )? Thanks in advance

  33. 5 stars
    Made these tonight – turned out perfectly & absolutely delicious! I accidentally added baking powder to recipe instead of soda – but saw the comment you made about doubling the amount of powder as a substitute. Worked great. Excellent recipe – thx for sharing!

  34. 5 stars
    Hi Carine! What an amazing recipe! Just had one for breakfast with avocado and tomato slices and it´s really good! I normally don´t like the texture in coconut flour recipes but this one is wow :-)! Greetings from Barcelona! Mariana

  35. 5 stars
    I haven’t made this wonderful recipe yet, but I’d like to share a quick and easy idea for flattening and shaping the flatbreads. I got this idea from a professional chef on how to shape any kind of flatbread/tortilla. Cut 2 pieces of parchment paper that will accommodate your flattened dough; Roll your dough into 6 balls and place one on a piece of parchment paper while you place a second piece of parchment paper over the ball of dough; then, holding the pie plate in both hands and pressing down, until the tortilla is the size and thickness you want. You’ll be able to see the dough flatten out as you press. Make it as large as you want.
    Then, remove paper on top and set each tortilla aside until you’ve made them all, separating each with a piece of parchment paper.

  36. 5 stars
    I love this recipe! I added a lot of savory spices, subbed 15 g of coconut flour with oat fiber, added nutritional yeast and black chia. Used tortilla press to get nice shape but rolled them much thinner than the press would go.
    Cast iron skillet with avocado oil smear between each flat bread and cooked with lid on. They puffed up nicely and are like a whole wheat, rustic flat bread. I used whole psyllium husk but am not certain that it should not have been the ground powder.
    Definitely will make again as soup season is upon us and love s little cheese or meat wrap with my soup
    Thanks for fighting and conquering the coconut flour for this great recipe!

  37. 5 stars
    Hi, thank you for this very easy and tasty recipe. I only have psyllium husk powder, wondering if I can use it. How this will affect the consistency or the shape of the bread?

    • Yes you can use powder if it’s not a husk supplement like Metamucil, this is not made for baking. Also powder sometimes turns the dough blue/purple or wet. Enjoy, XOXO Carine

  38. The instructions say cut and shape into 4 balls, but the recipe card shows 6 servings. Is the nutrition info correct if you make them smaller and get 6 out of the batch, or is the nutritional info correct for having 1 out of a batch of 4?

    • The nutrition panel is for flatbread based on 6 flatbread per recipe. As the recipe notes says, I reuse the border from the 4 flatbread to shape 2 more which comes to 6 in total. Enjoy, XOXO Carine

  39. 5 stars
    Hello!, I tried this recipe and it was wonderful, from the simple steps to the texture and Flavia. Mine were far much darker than yours, and make me wonder if it was due to something I did wrong?

    • Thank you for this lovely feedback! Some husk powder turns food dark even blue or purple! Maybe change husk brand next time, mine turn food white and light in color. Enjoy the keto recipes on the blog, XOXO Carine

    • Choose a different brand of husk and make sure you are using whole husk, not husk powder. Some husk brands turns food purple, even more if powdered. Usually these brands also keep the bread wet, difficult to bake. XOXO Carine

  40. 5 stars
    Made this recipe for my vegetarian friend and she loved it ! I was wondering can i freeze the dough ? i want to be able to make it ahead

    • I am glad you love it ! I have frozen the cooked wraps many time but not the raw dough, I don’t think it will freeze well since coconut flour doesn’t like moisture. It may come out dry and difficult to roll. I recommend cooking all the wraps, and freeze them individually, they defrost in 1 hour at room temperature. Enjoy the recipes on the blog, XOXO Carine

  41. Did you
    Mean BAKING POWDER in your coconut flatbread recipe, it says baking SODA so I just want to confirm

    • No, the recipe use baking soda as stated in the recipe card but if you prefer to use baking powder simply double the amount. This rule work for any baking recipe. Enjoy, XOXO Carine

      • 5 stars
        Hi there,
        These are so good! Easy & convenient to make too!

        If I use double acting baking powder instead of baking soda, how much of double acting baking powder should I use?

        What is the difference between regular baking powder & double acting baking powder?

  42. 5 stars
    I found this recipe last night 7/10/20 and this morning I made it up. Absoluletly the best!!!! It is so versatile!!! Add fresh whipped cream and berries for some dessert!!! Or add some seasoning to it and make it more savory!!! I can’t tell you how much I love this recipe. Thank you so much!!!

  43. 5 stars
    these are wonderful! I started the whole30 (the anti-inflammatory version) and these make it so much easier. Thank you!

  44. 5 stars
    Hi. I’ve made these but without oil to reduce some calories. I liked it. what does the oil do? And is there a way to reduce the coconut taste?

    • It is 100% coconut flour recipe so there will always be a light coconut flavor. You can increase spices to cover it and use te olive oil as recommended. This intend to be a keto recipe so we fuel on fat and oil is used as a boost or fat intake while adding flexibility to the dough. Enjoy, XOXO Carine.

    • Hi Carine, thanks for the coconut flatbread recipe I can’t wait to try it. I am only commenting because you said you used warm water from the tap. I have never forgotten what a technical engineer in a film lab once told me about using warm tap water. He asked me if I had ever seen the inside of a hot water tank. Which of course I had not but he said that it’s filled with rust and debris. Since then I never use hot water from the tank to drink. So I will use purified tap water and heat it up to the hundred degrees.

      Thanks again for the great recipes!

  45. 5 stars
    I’ve been using these for everything – taco nights, burgers, Friday kebabs. I cut the recipe in half and it works perfectly. Thank you sooooo much for these lovely, egg-free flatbreads!

  46. 5 stars
    Hi Carine,
    These flatbread/pita are fabulous! And I must confess, I didn’t think that they’d be as delicious as they were! This easy and delicious keto recipe will now be my pita/flatbread go-to recipe. They’re wonderful with falafel!
    Many thanks,

  47. 5 stars
    I’m making these for the third time. I love them. They work for Mexican food, Indian food, and general ‘wraps’ for whatever I have handy. Very much a winner!

    • You may have roll the dough too thin or you didn’t add the right amount of husk, which is he binder in the recipe Make sure you weight ingredients for precision and use whole psyllium husk, not the powder. I hope it helps. XOXO Carine

  48. 5 stars
    Ads are all over the place in the page. Would be nice to have a recipe card to print. Good recipe. I don’t have psyllium husk right now so I checked online and chia seeds or flax seed meal has been suggested as a substitute. I will give that a try.

    • I am sorry you didn’t enjoy the blog layout. We do share all our content for free and ads are covering the cost of running this blog. You always have the option to click on the jump to recipe link on top of page to be directly redirected to the recipe card without ads showing much. There is also a print button in all recipe cards that open a new tab (no ads) from which you can print the recipe. Regarding this recipe you can’t substitute husk for chia se dor flaxmeal. This option works only if the recipe use egg or not coconut flour. Here it is a coconut flour egg free wrap, without husk the batter will stay crumbly, impossible to roll or shape. Enjoy the free keto recipes on the blog, XOXO Carine

  49. 5 stars
    Oh my god. First time ever commenting on any blog but I made these and they turned out FANTASTIC! Like first try amazing! Will be making these many many times in the future thank you so much <3

    • Oh that is SO kind ! thanks for taking a minute to share such a lovely feedback and enjoy the recipes on the blog, XOXO Carine

  50. Mine were a little doughy in the middle, like underdone. I wondered if it was because they were too thick or not cooked long enough. I cooked till they were nice and brown on both sides, flipping a few times, they were very puffy while in the pan. I doubled the recipe and made 8 and had to add 1/2 t psyllium at first. Dough felt right. But are the supposed to be doughy in the middle? Yours don’t look doughy. I can try cooking longer but worry about over browning. I can try making thinner. Just thought you might have an idea. Great recipe! Willing to work with it to figure it out.

    • It could be both, mine are rolled very fine and that is what I recommend. It is ok to cook them longer too on low heat too to evaporate extra moisture. Enjoy the recipe, XOXO Carine

  51. 5 stars
    Fabulous, fast, and frugal! These were delicious with my Turkish chicken recipe. I’ve been trying various low carb, gluten-free flatbreads for years, and these are easily the best.

  52. I would love to try this but I’m curious if I can use an egg instead of the Physillum husk.

    • I didn’t try that option but if you do it will increase moisture in he recipe and you will have to decrease the amount of water or it won’t form a dough. Enjoy the recipe on the blog, XOXO Carine

  53. 5 stars
    I love this bread. The flavor, textura, and is really easy and fast. Thanks you so much! Also I love all your recipes. I’m vegan and gluten intolerant, your Teve pies are the best for my.

  54. 5 stars
    Made these and they turned out great!
    Instead of the Physillum husk could you use grounded flaxseed? Also have you tried this with almond flour instead? Just curious…

    • It won’t work well with flaxmeal. The wraps won’t be as flexible and they will break easily. Enjoy the recipes on the blog, XOXO Carine

  55. Hi! I can buy two products that are called coconut and not sure which one you used. Is coconut flour basically the same as ground coconut(just dry coconut milled very fine), or is it the lower fat coconut flour (coconut flour with some of the fat removed, it has less coconuty taste, little fat and more carbs per 100gs and yes it has lots of fiber, my brand has these values for 14 g serving 52kcal,2gfat,total carbs 8g, fibre 5g, sugar3g, protein2g) Thanks, looking forward to trying them

    • Usually coconut flour is named coconut flour on the package. The texture is thin like wheat flour. All I can tell you is that ground coconut or desiccated coconut is coarse and technically not a flour.

  56. Hi, Why are yours white when the psyllium is reddish? Mine turned out a dark color. Do you recommend a certain brand of Psylluim. I used a generic from CVS then realized it had an added laxative Mucilloid 6 grams . LOL!

    • CVS like Mutacil are dietary fiber supplement, laxatives that are not what I am using in my recipes. This is not made for baking keto bread recipes! That is why it often does not achieve the right texture and it has this color. You need to use psyllium husk for baking like Now Food Whole psyllium husk . I hope it turns out great and white next time ! Enjoy the recipe and take care, XOXO Carine

  57. 5 stars
    These are simply amazing… And so versatile from breakfast and lunch to dinner. Thank you does not seem to cover it. ????

  58. Hi – I made these… super easy, came out great. The only thing I was curious about – the smell?? My son wouldn’t eat he said they smelled funny… they did/do have a slight smell and I can’t figure out why? Could we add garlic or onion to mask? Maybe make them sweet like pancakes? Anyway – just curious if I was the only one?

    • I don’t think it will work unfortunately. Coconut flour is very special due to its high amount of fiber it needs husk to hold and great elastic flatbread.

  59. 5 stars
    Hi Carine!
    I have just tried your recepie. It is so easy and looks very similar to yours :-)I gess it is a succsess. Thank you very much.

    • Thanks for the amazing feedback! You are a great baker Elena, well done. Enjoy the recipe, XOXO Carine.

  60. This was delish. Was a bit skeptical when my sough didn’t want to form but it did. Rolled it too thin so didn’t look round like your picture but was good. The color was very similar to yours. It’s a keeper. Thanks

    • Thank you so much for trying my recipe! I am glad it turns out well. The color vary a lot with the brand of psyllium husk used, mine is pretty white but some turns purple/blue/brown. I can’t wait to see what you are trying next. XOXO Carine

  61. 5 stars
    I just made these and scarfed down 2! They were good, but did not really get fluffy-my baking soda is fairly new but could have been old on the shelf. Got a good laugh at Philip’s complaints…I SO appreciate the grams as well as the cups…WAY more accurate! Keep up the great work! SO APPRECIATED!!!!

    • Are you using a non-stick tefal pan as recommended? That is the only one that works very well with keto flatbread. Otherwise try to grease the pan a bit more with oil. Let me know! XOXO Carine

  62. Mine are not white like yours. I had the exact ingredients and dough was great consistency, but it’s brown! You can barely see the browning from cooking. Yours looks like you used white flour compared to mine.

    • If your dough is brown it is coming from either almond flour that is not blanched or your husk brand – some have a brown/blue color for some reason. First recommendation, use different flour brand if the color of the flatbead matters to you I recommend a blanched almond flour for lovely white flatbread. Next, the browning you see on the pictures comes from the pan I am using. I always use a very hot tefal crepes pan. Tefal crepes pan are thinner and expand warm differently. When you bring those pan to high heat with no oil they bronw pan bread like naan or flatbread perfectly.I recommend you use one and you will see the difference immediately. Enjoy the recipes,

        • It looks like your husk is turning food darker. Some husk turns food brown, blue, purple for some reason. Use a different brand of husk and I am sure this won’t happened again. Enjoy, XOXO Carine

  63. 5 stars
    Delicious! The first keto/dairy-free bread recipe that has actually worked for me (and I feel like I’ve tried them all). I use a tortilla press which is much faster for me and makes them more uniform in size. I dropped blueberries and walnuts on some, dusted some of the others w/cinnamon and a little keto sweetener, left the rest plain. They were ALL delicious. This is now a staple in my diet. THANK YOU!!!

  64. 4 stars
    Not bad. The dough did not make 4 tortillas/wraps though; I quartered it and rolled it out…it was thin as phyllo. (Of course, that is an option there now as well.) A decent thickness and diameter is closer to half the recipe. I was surprised to see baking soda used instead of baking powder; any reason?

    • Thanks for the feedback. I personnaly make 4 tortillas with the recipe but it is up to you to roll them larger or thinner. Baking powder can contains wheat which is not gluten free or keto that is why I suggest baking soda. However you can use the double amount of baking powder instead if preferred, result will be similar. Enjoy! XOXO Carine.

  65. 5 stars
    I don’t know where to begin. I was so frustrated and becoming extremely bored and slightly depressed with what my food choices were. I happened upon this and the inner skeptic said “yeah right! I bet they are disgusting, disappointing, and you’ll not eat them.” Well, I am here to tell you I love them! This recipe has re-energized my health goals.
    Thank you so much for this!

  66. 5 stars
    Best recipe ever! So easy and versatile, it ends my craving for indian roti with curries and as a wrap!!!
    Thank you so much for your effort in sharing your recipes.


  67. I just made these but i had issues with the batter sticking to the parchment paper any suggestion you can provide ? Thank you

    • I would try a different brand of parchment paper, unfortunatey some stick to found if used without oi. Or simply spray a thin amount of olive oil on your paper before rolling. Enjoy, XOXO Carine

    • 5 stars
      I was skeptical of how much they would taste like coconut but they are fantastic! My daughter helped me make our first batch this afternoon and is already asking to make more for wraps to take for school lunches.

      I’m wondering how these would fair being flattened in a tortilla press for quick production.

    • I never tried to bake the flatbread but I guess it should work yes. Make sure you don’t over bake or they may crisp and won’t roll as well. Enjoy! XOXO Carine.

  68. 5 stars
    Oh my goodness I absolutely loved these. Thank you for your wonderful recipe. I stuffed them with air fried sweet potato fries, avocado chunks, fresh tomatoes, sauteed broccoli with a sprinkle of nutmeg, and a homemade chickpea hummus. By any chance do you have a recipe for coconut flour tea biscuits? I have been everywhere on the net trying to find them, but they all had eggs in them.

    • Hello! I am so happy you enjoy the flatbread. I do have an eg free coconut flour shortbread recipe have a look here. I hope you like them too. XOOX Carine.

  69. Hi wanted to know is there a replacement for the psyllium husk powder? I cant wait to try this wrap from the comments people seem very pleased ????. Look forward to hearing from you

    • I can smeLl it from here! It is hard to wait but it will totally worth it especially with those extra choc chips : Enjoy! XOXO Carine.

    • Not really unfortunately. Husk is what hold the coconut flour togehter and create this amazing flexible texture without using eggs and so no eggy taste! Enoy the blog recipes, XOXO Carine.

  70. 5 stars
    Je pense que 2 cuillères à table de poudre de psyllium équivalent à plus ou moins 20 gr (et non 9 grammes). C’est du moins ce que ça donne chez moi.
    Merci pour cette autre super recette!

    • Bonjour ! Je confirme que 2 cuilieres a soupe mesureuses americaines de volume de 15 ml correspondent a 9 g de husk. Les cuillieres a soupe francaises font la meme taille mais ne sont pas profondes comme les cas mesureuse US. Du coup, il est difficile de mesurer avec precision 1 cas rase si tu utilise une cas de cuisine en France. Ca explique pourquoi tu atteint un grammage superieur ou ta poudre de husk est super fine donc plus compact. Mais dns tout les cas la recette marche meme si tu as un peu plus de husk car au pire la tortilla est juste plus elastique et encore plus facile a plier. Merci pour le commentaire et a bientot! Carine

  71. 5 stars
    Hi, I just made your coconut flatbrada/tortillas and really loved them, the recipe is great as all the others I had previously tried had too many eggs. Can I keep the uncooked tortillas in the fridge and only cook them before my meal? How long could they last that way?

    • Thanks for the lovely feedback. I store mine in the fridge wrapped individually or they get soggy if stick together. You can store up to 2 days in the fridge or freeze ! They drfrost in an hour! Enjoy, XOXO Carine.

  72. 5 stars
    I am very new to cooking with wheat substitute flours so when I found your recipe which didn’t require oodles of eggs as a binder I was rapt! The flatbreads came out perfectly without any tweaking required, I enjoyed that the coconut flour was not overpowering (still getting used to the taste and yet to try almond flour) and it rose slightly thanks to the baking sod. A definite recommend to anyone who is having to change their diet. Thank you!

    • Not in this recipe. There is no eggs in those flatbred and the husk hold the flour. Xantham husk will leave the dough moist and crumbly. Enjoy the flatbread, XOXO Carine.

  73. Ihave just found your website now & would love to try this recipe. I cook for my daughter, but freeze her meals. Can these flatbreads befrozen?

    • 5 stars
      Hi Carine, Thank you for this great recipe!

      Just one question: I thought baking soda required an acid (vinegar, lemon, etc) to activate it. I didn’t see any acid in your recipe, yet your flat bread turned out fluffy. I tried baking powder, but the flat bread didn’t fluff and was crumbly. Possibly my baking powder was old or the water too hot. I live in Seattle, WA, USA.

      • Yes true, baking soda needs an acid to react and many of you said it may not be useful in this recipe. However I noticed that it really change the texture of those flatbread. I tried the recipe without and they were less fluffy. If your batter is crumbly, doesn’t come together add more husk, yours might be thicker and doesn’t absorb the moisture as well. Add 1-2 extra teaspoon of husk one at a time. Always knead 30 seconds and rest the dough 10 minutes after each addition to let the fiber do the work. It should fix your issue. Enjoy ! XOXO Carine.

    • Sure freeze as regular flatbread and defrost few hours before you want to use them. Enjoy the recipe. XOXO Carine.


    • I am sorry to hear that and I am happy to help you out if you give me more information about what happened and which ingredients you used. What do you mean by doesn’t hold? too wet? crumbly? Let me know and I am happy to help yo. There is more than thousands of people who made this since shared with success. I am sure we can help you. XOXO Carine

  75. 5 stars
    These were awesome! Turned out perfect!!!! Thank you so much!!!! I’m going to try tortilla press and than roll them out a bit thinner if needed

    • Thank you ! I am so happy you love them. A tortilla press will make those even better great idea. Enjoy the keto recipes around here. XOXO Carine.

  76. 5 stars
    These were great!! Thank you for the recipe. Mine remained somewhat sticky even added more of the husk and then bit more coconut flour. Probably changed the carb count but we loved them just the same. After letting it sit for the 10 minutes it dried nicely. They were darker in colour than yours probably due to the extra husk but seems to be a foolproof recipe as they tasted great and made great leftovers. Thank you again!!

    • Hello! Sometimes the husk brand turns food darker even purple. Maybe try a different brand and thinner husk that will absorb moisture way better. Thanks for trying my recipes. XOXO Carine.

  77. 5 stars
    I literally just made thse and I love them! Even after they’ve gone cold, they’re still soft and pliable. I’m so excited to try different spreads and fillings with these wraps. Thank you!

    Much love from Manila, Philippines! ????

  78. Has anyone tried and had success using flax meal instead of psyllium husk? I have a whole packet of chia seeds and One of flax meal, and they’re often used as a 1:1 replacement for psyllium husk. Would love to avoid buying another packet of a random seed. ????

    • I don’t recommend you swap husk by flaxmeal in this recipe. The batter won’t hold together. However if you love flaxmeal I recommend you try my flaxmeal tortillas instead, 100 % made of flaxmeal. Enjoy, XOXO Carine.

      • Hello, I just made these flatbreads and they turned to be a complete disaster! 🙁 i did use flax mill though, i thought flax mill and flax husk are the same. Are they not? The dough with the proportions you gave turned to be like pancake batter – very liquid. I kept adding ciconut flour, mill and almond flour until i was able to form something remotely resembling fkatbreads. but they fell apart as i was trying to bake them. Other than this i followed your recipe exactly. Please, help!

        • Hello! I am very confused about your comment, you mentioned flaxmeal, almond flour and mill (not sure what this one is) but the recipe is not using any of those flours. It is a coconut flour flatbread recipe using a combo of psyllium husk and coconut flour. You shouldn’t replace coconut flour by any other flour. Also, you sai you bake them, the recipe is not baked in a oven by cooked in a pan. Let me know. XOXO Carine.

  79. 5 stars
    I am a feeble baker, but these came out perfect the first time. I divided my dough into six pieces, for smaller, snack-sized flatbreads, and they were just the right thing to pair with a bit of almond butter, or a little avocado. Thanks for keeping it simple!

    • I am so happy for you ! Thanks for trying my easy recipes and sharing your lovely toppings idea with me! Sounds so good, yummy! Enjoy the recipe around here. XOXO Carine.

  80. 5 stars
    These came out so well, thanks so much! They were much easier(less sticky) to roll than others I’ve tried, they stayed together really well before and after cooking and I had zero problems with them sticking in my pans. Perfect recipe, thanks again!

    • I am so glad to read that. Thanks so much for giving a try to my recipes. I am happy you found me here. Talk to you soon. Carine.

  81. 5 stars
    These where amazing… So easy to make also. Did not break, just like you mentionned. Will be doing them again. I made 3, big boys to feed hihi!

  82. 5 stars
    Thank you so much for this recipe!! This is the second one of your recipes I have made and both are a great addition to my AIP diet. I just had these with a pork taco and it was such a treat! They worked up so nicely!

  83. I found out too late you used whole husk. Could you please clarify in recipes whether recipe measurements are whole or powder. Amounts vary a lot. Thanks.

      • 5 stars
        LMAO. i had to do over the recipe because I thought it would change the outcome (I only mixed the dry ingredients in the first try). Oh well, thank god I didn’t threw it away, and now I know to read the comment first before jumping to baking (but he can you blame me, i was super excited to find this recipe!).

        I added a bit of tumeric in mine, and next time i’ll try your garlic and herb idea!

  84. 5 stars
    Being a Srilankan and on keto it is very hard for me to stay away from rice and bread. But this recipe made me forget that I was even on keto and it was the perfect side for my chicken curry. Even froze half the batch for quick frying!

  85. 5 stars
    I made the coconut flour flat breads abd what a treat, very easy to make and they tasted great with my lamb curry.
    Looking forward to trying more recipes.

    • Amazing news! Thanks for reporting back. If you love a good keto egg free bread along with your curry I suggest you also try my keto naan bread recipe! They are very tasty too. Enjoy the blog recipes. XOXO Carine

  86. I have tried your flatbread (Nann) and another similar to yours. Both times my bread does not cook all the way. It is doughy inside…I wait till it puffs up and turn it…leave at least 3 min on each side. On the other recipe the only difference is the oil (coconut) and instead of baking soda it is baking powder. In the other recipe it turned blue. What am I doing wrong?

    • You clearly have an issue with your husk brand. That is why your bread turn out blue, it shouldn’t if you use the right husk brand. Some brand turn blue when cooked, I am not sure why but anyone reporting this issue has problem making my recipes. So use a different brand and make sure you are precise in your measurement. If you miss a bit of husk the water doesn’t absorb and your bread get soggy. Husk is the ingredient that absorb the moisture in those egg free bread recipe. I recommend following recipes in grams/oz for full precision and change brand. Enjoy, XOXO Carine

      • Baking soda and baking powder are different. I imagine this is why you had trouble. I just used this recipe and they are by far the best keto flatbreads I’ve made.

        • Yes they are different, you are right. When a recipe calls for baking powder, if you want to use baking soda you need to use half the amount. Baking powder is half baking soda and additives. I hope this helps. Carine.

  87. I have made these a few times and always end up adding more than a teaspoon of psyllium husk powder. Not a big deal but that’s what i need to form a moist, non-sticky dough. I live at 5000′ in a hot and dry or humid climate Any ideas? I know that I need to reduce the baking soda and am going to try eliminating it altogether.

    • I see the issue Karen has mentioned is your ingredients listed. Is incorrect as I’m attempting to make now for the first time. I usually purchase, however, I’ve become vegan and the store bought are pricey and limited in quality depending on which you get. The psyllium husk says 2 tablespoons but it’s calculated by weight as (9g) which is far from 2 tablespoons! Your 1/2 cup measure of coconut powder says (60g).
      The 1 cup measure is 240ml. Mine states 235ml per cup. ( Not sure it matters but I’ll check it out. The olive oil is the only accurate measure I see considering the 1/4 tsp. measure is without a scale measure. Please correct! XOXO

      • Hi, the recipe is perfectly fine tripl tested and made by more than 200,000 people yet with 5 star reviews. Each product have a different weight when you convert from cups to grams simply because each product have a different density. That is why, for example, 1 cup of almond meal will be heavier than 1 cup of psyllium husk. Follow the recipe in cups and you will see that it come out absolutely fine. Enjoy, XOXO Carine.

    • Tablespoons and teaspoons are not the same thing – do not use a teaspoon – A Tablespoon is the spoon larger than a dessert spoon.

    • Hi, the recipe says 2 tablespoons !!! Not sure where you see 1 teaspoon it is clearly not enough to absorb the moisture. Enjoy the recipe on the blog ! XOXO Carine.

  88. 5 stars
    Thank you for this recipe! It felt so good to eat something so akin to bread! Mine aren’t nearly as pretty as yours but I’ll keep trying!

    • They will get prettier with practice don’t worry ! I am happy you enjoy those lovely flatbread. You may also love the low carb naan bread hen, very similar and delicious with a curry. Enjoy the low carb recipes on the blog. XOXO Carine.

  89. 5 stars
    ooh. I love this, haven’t had a need for flatbread yet but looking to try it.
    Have you tried using this dough for something like calzones or pasties, pocket-sandwiches? I’m looking at a busy summer and travel-food is a big thing.

    • You have got excellent ideas to use this dough! I did not try something else with it yet but you just gave me great ideas. Thank you! Enjoy the blog, XOXO Carine.

  90. 5 stars
    Fantastic recipe. I’m trying a Lectin free nutrition protocol and this fits the bill perfectly. I made 4 out of the recipe and they were obviously thicker than yours but soft, fluffy and “family approved”. One question though, did the recipe call for psyllium husk or psyllium husk powder?

    • I am so happy you enjoyed the recipe ! I always you ground psyllium husk which is similar to powder. Enjoy the recipes on the blog hopefully you will find more that fit your Lectin free nutrition protocol! XOXO Carine.

  91. 5 stars
    I’m sold! It’s so tasty and yet no one died for it! Thank you so much for sharing this recipe. It’s one of the best. Saving this for forever use.

    • Oh thank you that makes me so happy to read your comment! Enjoy the other recipes on the blog. XOXO Carine.

  92. 5 stars
    Great recipe. Mine didn’t come out as round and pretty as yours, but so easy to make. Have to smear one with peanut butter and give it a taste and was really good. Will be making these often. Walmart only had flavored psyllium husk poweder so I had to buy the unflavored capsules and cut them open, lol. I cut the recipe in half just to give it a try.

    • Oh wow, that must have been so time consuming to open those little capsule ! I am glad you still get the time to try my recipe and enjoy it ! Maybe try to buy the husk on Amazon here, it is not flavored. Enjoy the recipes on the blog. XOXO Carine.

  93. Hello, instead of using the husk. Could I use eggs? And what if I don’t use baking soda for it? Thanks.

    • I would not use egg in this recipe. The amount of water you will need will be very different and the bread will have eggy flavor. Enjoy the low carb recipes on the blog. XOXO Carine.

  94. 5 stars
    I love Sweet As Honeyso much because it helps me a lot speciLy for guiding me how to make a low carbfoods,,,perfect!

    • That is so sweet! We love you too, welcome on Sweetashoney, can’t wait to talk with you more on anther recipe. XOXO Carine.

  95. 5 stars
    Exceeded my expectations!! I left out the salt and just pinched off hunks to roll out. Cooked on my cast iron skillet wiped with olive oil. I should have doubled the recipe, these are too easy!

  96. 5 stars
    Thank you so much! These are absolutely amazing! I used my tortilla press & cooked in a cast iron pan. We’ve used them for several different meals & love them!!!

    • I bet they taste even better cooked in cast iron pan! Thanks fr the nice feedback. XOXO Carine.

  97. Wanted to love this, but absolutely could not flip these in the oiled pan. Dough consistency seemed ok, but what am i doing wrong?

    • Do you mean that the flatbread stick to the pan? If so it comes from your appliance. As mention in the recipe, you must use a non stick tefal pan slightly oiled with a piece of absorbent paper to avoid frying the bread. I hope it work better for you next time. XOXO Carine.

  98. 5 stars
    Thank you for this lovely recipe. I searched and searched for a recipe that only required what I had in my cupboard and did not use ridiculous quantities of eggs. This recipe was a dream, my husband and I followed your instructions carefully and they turned out perfectly just like your pictures, and whats more they taste yummy. Cant wait to make more! 5 Stars *****

    • That i so nice to read! I don’t use much eggs in my recipes and tend to avoid them as much as I can so you will probably enjoy lots of the recipes around here. Have a lovely time on the blog trying my recipes. XOXO Carine.

  99. 5 stars
    I just made these today. I am so please with them. They were easy to make and any into the pan perfectly. I didn’t cut them with a lid to make them round (as I enjoy the rustic look of them). I’m excited to add seasonings to the dough to mix and match with recipes. Thank you for sharing!

    • Thank you for reporting back! I am so glad you love the recipe for those coconut flour flatbread. Enjoy the low carb recipes around here. XOXO Carine.

  100. Hi. I love your recipe but I made 2 separate batches and each time they came out gooey inside? What in the world am I doing wrong? I followed recipe to the tee and measured very accurately. Is psyllium husk powder the same or am I using the wrong stuff? Thanks. Also I’d rather use eggs, how would I do that? [email protected]


    • I tweaked the recipe and have not had a fail. I also use Physillium Husk Powder but only use 1 tablespoon (15 ml) which weighs 10g. Everything else I leave the same. I also roll them out between the cheap clear flimsy plastic cutting boards you get at the 2 dollar shop and this works really well.

    • I can’t recommend eggs for this recipe as I neither tried. If your dough is gooey inside when cooked it means that the batter is too wet before rolling and you are missing psyllium husk or it is either to thick to absorb the water. I would recommend changing husk brand first and add a tiny bit more husk if the batter is to wet before rolling. Also roll them thin to make sure they come out dry in the middle but still soft. I hope this helps. XOXO Carine.

  101. 5 stars
    Thank you so much for this recipe! This was my first time working with coconut flour and psyllium husks. I was nervous. I followed your directions exactly and they turned out perfect! They were so easy! My son and I are low carb, my daughter is vegan and my sister is gluten free, I can make these for all of us! Thank you again!❤

    • I am so glad it works well and thanks for this beautiful feedback. Enjoy all the low carb recipes on the blog with your family. XOXO Carine.

      • Thank you, I will! I just made them again. I omitted the baking soda so they would be more like tortillas and added oregano. They turned out perfect again! I’m so pleased! I will be sharing this recipe with my low carb and gluten free friends by sending them to your website! Thank you again!❤❤❤

        • I am so happy to read that ! Yeah for trying again, determination is the key for perfect low carb baking 🙂 I love that you added oregano too, yum. Enjoy the blog and thank YOU for the lovely feedback. XOXO Carine.

  102. 5 stars
    This recipe is absolutely brilliant, so pleased to find it, thank you so much! It’s a big, big help to this low carber who loved and misses bread. I use them as sandwich wraps, tortilla, burrito and chapati substitutes. I think you could even use as a pizza base, I will try that one next. I make double quantity and freeze some. Works a treat every time.

  103. Bonjour Carine,

    Thank you so much for this recipe. I’ve made it two days in a row. I don’t cook it on as high heat so it takes about 7 minutes or so on each side. Which is a little time consuming in the hit kitchen ????. I don’t have a rolling pin either. So i used a olive oil bottle. I want a tortilla press so that i can make more at once. Two questions: Can I make the dough earlier in the day and store it in the fridge without sacrificing quality? Can i double the recipe?


    • YEAH! I like to read that. You can make the dough earlier and double the recipe. I would recommend making the recipe not too early, day before maybe. I would wrap the dough in a plastic wrap, store in the fridge until you use it. Enjoy! XOXO Carine.

  104. 5 stars
    Hi… I am Rochell from South Africa. I LOVED this recipe. Firstly it was PERFECT as is, i didn’t need to change a thing. I’m Indian and this goes so well with curry and it reminds me of the Indian pancakes my mum makes except that this is gluten free.. yaaay. One question, when do you add your salt? I might have missed it….

    • Well, first THANK YOU from an Indian girl this means a lot! Salt is optional and you can add it with the dry ingredients. I also sometimes like to add spices like turmeric or ginger. Enjoy the recipes, XOXO Carine.

  105. Is this recipe gluten free? I have a friend who can’t tolerate gluten, and since this is made with coconut flour I wondered if she could eat it? Thanks for the recipe! 🙂 I plan to use it for my family either way.

    • Yes of course coconut flour and psyllium husk are gluten free flour so this recipe is gluten free approved. Enjoy ! XOXO Carine.

  106. Hello, I tried to make this recipe today. First I am not a cook. 2nd I have not found a bread that was low carb. Almond too grainy, coconut too sweet, fathead too rich and greasy, etc. so I don’t eat bread or pizza. Because I have thrown away too much bread, I only tried making 1/2 of this recipe. I made according to the directions and halved the recipe. It came together very well. I did spray a heated nonstick pan with coconut oil. When I tried to lift up the edge it had stuck everywhere. I waited a little longer but it wouldn’t come up. It did roll up on itself.. Went back and checked the recipe and everything appeared to be done correctly. Can you think of anything I did incorrectly? Help, and thank you.

    • Maybe the coconut spray is the sticking problem . I find my things stick using Coco spray all the time
      Try avocado oil spray or EVO on paper towel rub instead next time

    • First I wouldn’t half the recipe, this is a recipe using high fiber flour, a tiny change can make the dough too dry and wet. You must use a non stick pan as mentioned in the recipe. If your dough was rolling well but stick the issue comes from the pan, not the recipe. Enjoy the low carb bread on the blog, XOXO Carine.

  107. 5 stars
    Making flat breads from dought is little time taking. Can we transform the dough into some other shape quickly wherein we can use it to bake/heat it on pan?

    • You can simply roll the dough and bake in the pan without cutting out a nice round shape. It will usually make a random oval shape that can be easily filled. Otherwise a tortilla press works like magic too. Enjoy the recipe. XOXO Carine.

  108. 5 stars
    I’m trying this today.
    However, I’m wondering whether or not I can make ready-to-eat ones and bring them with me on my trip to India?
    I’m traveling there for holidays and it would be lovely to enjoy Indian curry with keto-friendly nan bread.

    • You can bake the flatbread and carry them flat, wrapped in foil. It will last 48 hours without being refrigerated. Enjoy your trip to india and the flatbread. XOXO Carine.

  109. 5 stars
    Thank You, Thank You, so much. These were so easy to make. I read all the tips you suggested and everything came together perfectly. I was quite worried that they would stick to the parchment so I greased the parchment instead of the pan. Everything worked out great. It takes no time at all and I can do these up fresh whenever I want. Thanks Again.
    P.S. I live in New Brunswick Canada and got all my ingredients at the Bulk Barn.

  110. First of all thanks for your recipe. It is very accurate and true . The tortillas are good but they an’t fluffy and the taste is a bit strange. I want to ask if I can add some yeast to give bread’s smell and taste?

    • You may nt enjoy the flavor of psyllium husk, it has a yeasty flavor that some people don’t like. I wouldn’t recommend adding yeast to it, the flavor will be worst. Add some spices instead, like garlic powder, cumin, paprika or nutritional yeast (or grated parmesan! if not vegan). Enjoy the recipe, XOXO Carine

  111. 5 stars
    This is my absolute favorite flat bread recipe!! So easy and works fantastic for lunch time wraps at work. After a few weeks I just wanted a bit more flavor so I substituted the olive oil with toasted sesame oil and added some everything bagel seasoning. Gave it some wonderful flavor!! Thank you!

    • It is a press-in crust so it is not the best crust to wrap food. Ihope it answer your question, I never made a Jamaican patty so I am not sure what it is ! Enjoy the low carb recipes on the blog. XOXO Carine

  112. 5 stars
    I have tried a lot of flatbed recipes, and yet I was not satisfied. The bread was always incosnsistent and I difficult even to just flip in the pan.Watching your very helpful video has encouraged me to try again. And I will certainly tell you the result.Thank you very much for the recipe and the very accurate explanation.

    • Thank YOU so much, this makes me really happy, I am glad you find my blog. Enjoy all the flatbread recipes on the blog. XOXO Carine.

    • Not for this recipe, the dough won’t hold together and it won’t create lovely flexible flatbread. Enjoy the recipe. XOXO Carine.

  113. 5 stars
    WOW these turned out REALLY great!
    It’s so hard to find good gluten-free recipes, and I’m so so happy I found your site 🙂 This really is like a “real” flatbread.
    I’m definitely gonna try out more of your lovely recipes in the future.

  114. 5 stars
    OMG .. i cant believe how well the recipe works! Its like magic. No keto vegan recipe has worked so well. I absolutely loved loved it. Added herbs and baked it into a pizza crust too. Thank u so.much

  115. 5 stars
    Wow, je suis vegan et coeliaque. Cette recette est une véritable réussite. À refaire encore et encore!!! Merci beaucoup. 🙂

    • Je suis super contente de lire un si jolie commentaire et en francais en plus! J’espere que tu trouveras encore pleins de bonnes recettes vegan gluten free as tester ici sur mon blog. XOXO Carine.

  116. 5 stars
    I made them today and they were amazing,
    I am a vegan chef . I made it for my client and they loved it,
    Thank you so much

  117. 5 stars
    You are the Pita Goddess!!!These are amazing!!!Turned out exactly the way you said!!! Can you say chicken souvlaki on a pita???
    I have a great pic to share but cant seem to be able to do so!! Thanks Again for a great recipe!

    • Oh thank you !!! You can share your picture on instragram and tag me I would love to see your lovely chicken souvlaki, sounds yum! XOXO Carine.

  118. Hello from the US! I’m new to eating gluten free (thank you wheat allergy!) and don’t care for the store bought breads I have found thus far. I saw that freezing is an option, but wondered if you have frozen anything inside the bread,? I would like to grab a sweet potato black bean wrap for example, heat a minute or two and eat when I am on the go.

    • I did not but I would recommend to freeze things separably or the wrap may soften and get soggy with the filling frozen at the same time. Enjoy the blog recipes, XOXO Carine.

  119. 5 stars
    Thank you so very much!!!
    You’ve just revolutionized my eating <3
    I have allergies, sensitivities to SO MANY FOODS, many of which are frequently used in "allergen FREE"baking I can't wait to uncover more of your recipes! Thank you from the bottom of my heart, belly, jointds, etc!!!

    • You can store 3 days in the fridge. Place them on a plate, cover with plastic wrap to keep them moist and fresh. Rewarm in a sandwich press with your favorite filling inside or in a pancake pan. Enjoy, XOXO Carine.

  120. Hi Carine! Thanks so much for the recipe. Quick question…in one section of the recipe, it says the net carbs per flatbread is 4grams, and in another section it says 2.6grams. Can I ask which one is correct? Thanks so much! Love your page!

    • Hi ! I am so sorry for this mistake it is clearly 2.6 g of net carbs including 7.3 g carbs minus 4.7 g of fiber per flatbread. I hope this helps. The full nutrition panel appears after the recipe box, scroll a little bit further and deactivate any ad blocker that may cover it. XOXO Carine.

  121. 5 stars
    What a fantastic recipe! I’ve been trying to eat low carb and little to no gluten. I’m a chef and always weary of recipes like this because of how often they fail. This was spot on. I didn’t use as much water as the recipe calls for, my dough was also a nice tan vs the white that you made. I also used a tortilla press which made it super easy. Coconut oil. I’m really excited about these and the many cuisines I’m going to use them for. Tonight is jerk chicken with a sweet and spicy slaw. Also, my husband thinks they’re awesome. Thank you!!

    • Thank you for this lovely comment, coming form a chef that means a lot to me. I love that you shared with me the filling ideas, definitely going to try this too next time, I am such a chicken lover. Enjoy the recipes on the blog. XOXO Carine.

  122. 5 stars
    OMGoodness these are tasty. I finally made a batch and they were super easy. I started out rolling them with my rolling pin and was not liking how the edges looked so I whipped out my tortilla press and wa la, they turned out beautiful. Thanks for another bread type food that I can eat.

  123. 5 stars

  124. Hi! Could you please measure your cup to gram/ml? I don’t trust these google converters, I’ve used them before and the they’ve not worked out. It would be a huge help if you could tell me how much is your cup in grams or millilitres. 🙂 looking forward to try this receipe! Greetings from Estonia. x

    • I will think about it in the future. I use cups in New Zealand so I did not measure my recipes in grams and ml I am sorry. XOXO Carine.

  125. 5 stars
    Hi !
    I had to write a note to say a huuuuge thanks to you for this recipe.
    I really wanted to make gluten free “rotis” and these wraps are the best formulation ever.
    Very grateful to you, your blog is wonderful!

  126. 5 stars
    Love! This along with the pizza crust has become a staple in our home. We use the flatbread for tacos at least once a week and sometimes for breakfast burritos-keto, low carb filling. 🙂 I was struggling with my wood rolling pin and parchment paper, so I bought a silicone mat, and silicone rolling pin and it works awesome for rolling out my dough. It rolls out perfect and I no longer have to use the paper. Saves me time to because it’s faster. I thought it would stick to the mat, but with the mat being flexible, it just peels right off. Just thought I would share my tip. We absolutely love your recipes! So glad I found you!!

    • OMG! This comment is genius ! I will have to buy one of those silicon mat and roller because I am baking so much low carb tortillas and pizza crust that my parchment paper consumption is crazy LOL Thanks so much for trying so many of my recipes and taking some time to share such a beautiful feedback too. LOVE from NZ, XOXO Carine.

      • Your welcome! 🙂 The silicone mat and roller is a total game changer. It’s super fast now and I find that it’s easier to get a more consistent thickness/thinness. Also, I do not use any oil on the mat or roller. So far I have not had any problems with stuff sticking. I would love to know what your thoughts are once you try it! I hope you enjoy it as much as I do and it allows you more time to create yummie recipes. 🙂

        • You are so lovely! Of course I will give this a go, just need to find a great brand here in New Zealand. I will investigate straight away. What did you buy? Talk to you soon. Carine.

          • I purchased an inexpensive mat and roller at a local store for around 7 dollars each. I should mention that I live in Ohio, USA. I do believe this concept has been around for awhile, so I’m sure there are all sorts of brands and price points out there. There are probably different sizes too. Good luck in your search!

          • That is very interesting, so I will look for something as simple! I live in New Zealand and unfortunately we don’t find everything so easily so hopefully I found a good quality cheap silicon mat as yours! Looks amazing. Thanks again for this. XOXO Carine.

  127. 5 stars
    These are great! The only other option in the UK was low carb wraps which are so expensive to buy. The wraps came out a little smaller than I thought but that might be me not converting from cups to grams correctly but they were still good. This recipe is definitely a keeper!

    • Thank you so much for trying my recipes from the UK! Low carb wraps are super expensive in NZ too, that is why I love to make my own and share here. The size depends a lot on how thick you roll them. May be roll them a bit thinner if you like them larger? Or just double up the recipe 🙂 It freeze well too. Enjoy the blog recipes. XOXO Carine.

  128. 5 stars
    Hi, this recipe comes at the right moment for me 😀 ! Hope not to get you annoyed by asking you this: what do you think if using the gel coming from cooking the flaxseed ? Do you know it ? it’s a gel forming when you boil the flas seed and you squeeze it from the seeds itself. it is often used also as a health treatment for hair 🙂 It soft and chewy 🙂
    Let me know
    have a great day

    • I guess it could work but I never tried. I know it and I do flaxseed wraps with this technique you can see it here and you may like it a lot if you enjoy flaxseed. Enjoy the recipes XOXO Carine.

  129. 5 stars
    I didn’t add enough water the first time around so I thought it was a total failure. My mistake. I simply added extra water and then readjusted the psyllium husk as well and then they turned out perfectly. Very happy with this recipe. I am going to try to make pizzas with this dough. Thank you!!

    • I am so glad it finally work out ! It could be tricky to bake with new flour, specially those two are very liquid absorbent as they contains lots of fibre. Thanks for trying my recipes. Enjoy the blog, XOXO Carine.

  130. 5 stars
    Great recipe! I’m making these again tonight with a Keto butter chicken dish.

    One negative … the ‘clean eating guide’ link in the bottom left covers some useful content and is really irritating. Any chance of adding a ‘close’ option for those of us who choose not to click through? It’s the one thing stopping me from signing up!

    • Thank you so much for your lovely comment!

      Of course, I don’t do any of the web design but I will ask the website developer to fix that asap! Thanks so much for reading my blog. XOXO Carine.

  131. 5 stars
    I have made these nice flatbread today and enjoyed turkish kebab roll.
    The recipe works perfect, not sticky at all.

    Thanks Carine????????

    • Yeah! Turkish kebab sounds amazing, it makes me hungry just to think about it ! I am so happy that you enjoy those flatbread recipe. Enjoy the blog and thanks to YOU for trying my recipe on here. XOXO Carine.

  132. 5 stars
    Thank you so much for this amazing recipe Karine. My flatbread came out perfect but I noticed a gritty texture like sand when chewing it. Did I do something wrong? Thank you.

    • It is the texture from coconut flour. Some people don’t care about it others don’t appreciate it. It is a great healthy flour, low carb and keto friendly but I agree that there is a slight gritty texture at first. Personally, after 5 years baking with it I don’t even matter ANYMORE. So you did really well, nothing wrong at all ! Just the flour that is like this 🙂 Thanks so much for trying my recipes. Enjoy the blog. XOXO Carine.

    • Thanks so much for this beautiful comment. It makes me so happy to read that, kids are my motivation in what I am doing. I am so happy this recipe works for your little one as well. Enjoy the allergy friendly recipes on my blog. XOXO Carine.

  133. 5 stars
    I tried this recipe for dinner today. I replaced salt with dried oregano. It was so easy to make and turned out perfect and delicious! This recipe is definitely a keeper. Thank you Carine.

    • Thank you so much for trying the recipe and sharing this beautiful kind words with me. It makes me very happy that you are enjoying my recipes. See you soon on the blog. XOXO Carine.

  134. 5 stars
    I am confused about the nutrition panel. It says that there is 7.3g of carbs, but youve said there is only 2.6 carbs?

    • The nutrition panel display the carbs count, I mention the net carbs which is carbs minus fibre. On low carb diet or keto diet you should always look at the net carbs as fibre are non digestible carbs by your body. Hope it make sense. XOXO Carine.

  135. 5 stars
    Hi Carine!

    I ADORE this recipe. As I have an ezlnzyme deficiency I found it hard to find a bread recipe that I could eat! So thank you for posting!!

    Question: can you freeze the dough? And how long for? I make quadruple the mixture as I eat so many of them!

    T xx

    • Hello T! Thanks so much for trying my recipes. I am so glad you love them. I usually freeze the whole wrap after cooking them – not the raw dough. It is delicious when defrost and toasted in a sandwich toaster. Enjoy the recipes on the blog. I hope you will find lots to try. XOXO Carine.

    • Some psyllium husk brand turned out blue or purple when cooked. It is a natural property from psyllium husk that is not revealing in any brands. You did not do anything wrong just try a different psyllium husk brand next time to avoid the weird color. But don’t worry the color doesn’t mean it is not good for you! XOXO Carine

    • My recipes are low carb, paleo and I am not looking at the calories. You have got a great idea, but I am not sure how it will work as I am not using oat fibre. Let me know if you give this a go! XOXO Carine.

  136. 5 stars
    Nous avons adoré !! Merci pour cette recette, j’ai adopté un régime cétogène (suite à un dignostique de sclérose en plaques) il y a quelques mois. Malheureusement je suis allergique au oeufs et amandes et enfin une recette que je peux manger !!

    • Super! Merci d’essayer mes recettes ca me fais vraiment plaisir et je suis contente que vous trouviez des recettes pour vos allergies ici. Profitez bien des recettes du blog. A bientot. Carine.

    • I would not swap psyllium husk by a starch – both are totally different properties. Also, if you are on low carb diet tapioca starch is high in carb and it will change the nutrition value of this bread consequently. Enjoy the recipes on the blog. XOXO Carine.

  137. 5 stars
    Wish I could give this 10 stars!!!!!! This is really really tasty! I make it ALL THE TIME! Right now I’m having it will Sunbutter! Genius! Thank you so much! The variations are endless! YUM!

    • That is the most beautiful thing I read this morning Thanks so much for trying my recipes on the blog and sharing your lovely feedback I love sun butter on my bread too ! Enjoy the recipes on the blog. XOXO Carine.

  138. I want to make these ahead for a large group. Do you think they could be frozen? If so, how would you recommend thawing and reheating?

    • Hello! Great idea. I did not froze mine but many reader report success frozen them. They simply defrost few hours before and rewarm quickly in a pan 1 min on each side. I hope this turn out great! Have a lovely time on the blog. XOXO Carine,

  139. 5 stars
    Amazing! So easy to make! I decided to try out out the recipe and see if I liked it!
    I think it will be my new go to! Loved it! Thank you for sharing!

    • Not at all the recipe required 1 cup of water, coconut flour and psyllium husk together are very absorbent and that is what you need to form the dough. Enjoy the recipe and thanks for giving this a go. XOXO Carine.

  140. 5 stars
    I added 1 tsp cinnamon, 1 tbsp coconut palm sugar to the dough. When I rolled the dough and cut the circles out I added some apple pie filling to the middle, folded the circle in half and pressed the edges together with a fork to make a turnover. I cooked them for three minutes on each side. They were a hit! My daughter can’t have gluten/dairy/eggs and is missing desserts. This was the perfect solution – and so easy!

    • OMG! that sounds delicious. You know I am a sweet tooth and this is something I will defintly next time. Thanks for the tips and enjoy the healthy recipes for your daughter on the blog. Love from NZ, XOXO Carine.

  141. A couple of things. First, salt does not deactivate baking soda. Second, because there is no acidic ingredient in the recipe such as lemon juice, sour cream, buttermilk or vinegar to activate the baking soda, the baking soda is doing nothing. Using baking powder instead of baking soda will provide leavening. Hope this helps!

    • Well, I would appreciate a bit more kindness in your writing, we are not scientist, I am just a mum suggesting my healthy recipes. This one works well for me and even if you said baking soda doesn’t do anything I did the recipe with and without and texture is clearly not the same at the end. So, as soon as the recipe works, is good I don’t mind the science. You are welcome to share but not sure this change something to the lovely recipe. Enjoy the blog. XOXO Carine.

      • 5 stars
        I love this recipe and I can definitely see the baking soda puffing up the tortillas when they are first being cooked!! Thank you Carine so much for your wonderful site and really great recipes. I have been eating/cooking keto for a long time but had not found a good tortilla/bread recipe until this one, so I am thrilled! I use an almond flour “tortilla” recipe with an egg that is actually more like a crepe…which I like too for making crepes… 🙂 But this one is so much better for making a quick yummy flexible bread substitute. I love it with bacon and eggs in the morning and also with tuna fish and curried chicken salad “sandwiches” as well. So as I say, I am thrilled with it…. gracias! Next I will try your coconut flour no-egg bread recipe. Thank you so much… Cheers from Mexico! <3

        • Thank you for making my recipes from Mexico ! Your comment makes me so happy and it is so cool to share my recipe from New Zealand to all around the world. Enjoy the low carb keto recipes on the blog . XOXO Carine.

  142. 5 stars
    Hi Carine, I am new to Keto and am bread crazy. So having this recipe will be a god send. when I get it right. First the Psyllium that I bought on line was brown in colour so made my wraps look wholemeal not nice and white like yours and was a bit difficult to work with but they turned out ok and we have eaten them. I may have added to much but Will definitely try again and along with the cheese crackers recipe I have found should make me a happy bunny and may go some way to helping reduce my husbands type 2 diabetes
    Of course as someone else has mentioned recipes in grams would be more helpful as cups can be of varying sizes
    Keep up the good work especially for people like me who hasn’t a clue where to start
    Thank you from England

    • Thank you for your kind words! This is so lovely to read. Psyllium husk color vary from brand to brand. Mine is white, some are darker and some also turn purple when cooked! But at the end the result is very similar and that’s the most important part. I am very happy to have you on the blog. Enjoy every recipes. XOXO Carine.

      • Where do you purchase white psyllium husk and what brand is it as I have phoned several companies and they only have beige coloured husks and it really made them look awful

        • Hi, I live in New Zealand and I shop my local supermarket brand (Pams) or organic brand (ceres organic). My husk is white and does not change in color in baking, I know some brands turns out purple. Is that your issue? Let me know. XOXO Carine.

  143. 5 stars
    Just wanted to say that I am THRILLED to have found your site and this recipe. I’ve been testing my sensitivity to eggs by abstaining from eating them for several weeks now and have been on the search for a keto-friendly, egg-free, dairy-free bread/wrap substitute. Until yesterday, I’d come up short, but these wraps were PERFECT! Tasted great, easy and even kind of fun to make, plus the added bonus of a fairly low carb count. Thanks so much for sharing the recipe!! 🙂

    • I am so happy to have you here. All my recipes are not egg free but lots of them are – I love keto recipes but my husband is vegan and he inspired me to create keto vegan recipes that we can share. Enjoy the flatbread and all the recipes on the blog. XOXO Carine.

  144. 5 stars
    Hello Carine, I’m so happy that I’ve come across your blog. I’m a 63 year old woman who resides in Canada and I’ve type 2 diabetes. I need to make some different, and more healthy foods that I can enjoy and not get bored with the same foods every day. Thank you so much. I’ll sure try your wraps n chapati.
    BTW, I’ve two lovely parrots one is Emma, and the other is Sid; they both can mimic/talk. Thanks again and God bless.

    • Hello from NZ! I am so happy to have you here on the blog from Canada. Most of my recipes are low carb sugar free so they should be ok with your type 2 diabetes. Thanks again for reading my blog and say hi to Emma and Sid for me. Love from NZ, Carine.

  145. 5 stars
    Simple & just as it should be, no surprises! This was my first try ever with cocconut flour and it turned out perfectly.
    Thank you so much, since I have tried this I return daily to your blog for receipts:)

    • Thank you SO much for this lovely comment. I am so glad the recipe turn out great! Enjoy the bog recipes and thanks for trying some of them. XOXO Carine.

  146. 5 stars
    Thank you for thi recipe. I made this as a fflat bread today and the dough was so easy to work with. Ihave you used it as a pizza crust? If so, does it need pre-cooking? How long should it cook and at what temperature? How thick should it be? Thanks,

    • Hi Michele! I am so glad you enjoyed those bread. I do coconut flour pizza crust with a very similar recipe – check out here my COCONUT FLOUR PIZZA CRUST RECIPE . But you can use the flatbread recipe too, simply prebake on a piece of greased parchement paper first for 15 minutes at 375F, then add the topping return to the oven until the cheese melt. Enjoy the blog recipes and thanks again for this lovely comment. XOXO Carine.

  147. 5 stars
    Fantastic! Quick and easy. Most recipes with psyllium husk have to sit for an hour, love that this is just 10 min. Being low carb, but not wanting to over do it with nuts and dairy, makes these a perfect choice for a wrap alternative. Plus my daughter AND husband loves them. Thanks for sharing!

    • I love your comment! It makes me so happy when a simple healthy recipe I share brings all the fammily on board. Enjoy the low carb recipes on the blog and thanks for trying some of them. XOXO Carine.

  148. 5 stars
    Dear Carine,
    I can’t thank you enough for this recipe it is simply delicious. I have been looking for a gluten free recipe with coconut flour however, the other ones I’ve tried have failed as the bread kept breaking. I now have soft, unbreakable wraps for lunch, Yay !! Thank you very much. Louise

    • Hi Louise! Oh that is such a sweet comment to read in the morning. Thanks for your kind words. I am so happy this simple recipe makes you happy too. Enjoy all the lovely recipes on the blog. XOXO Carine.

  149. Hi there Carine
    This recipe looks fabulous, but as one needs to be precise with the flour, in your books, what does 1/2 cup equal in grams?
    Look forward to hearing from you.
    Simon (UK)

    • Hi Simon, I always measure my ingredients in cups not in grams. I don’t display grams as I am not using it as a measurement and all recipes works really well following cups. Dont you have cups in UK? I live in New Zealand and we use cups. I am French and I know French use grams but thought UK was more like us in NZ. Enjoy the blog XOXO Carine.

  150. 5 stars
    Thank you very much for sharing this recipe. My kids and I loved it! We can’t eat eggs and I try to have a low carb diet so having this option with coconut flour and no eggs was definitely something I had to try. I made them with the biggest round cookie cutter I had and we ended with 14 mini flatbreads, perfect for they school lunches. Thank you!!!

    • Thank you for this lovely feeback! I love when the kids get on board with my healthy recipes. My kids always test the recipes I am sharing here, so they are usually kids friendly! Thanks so much for trying my recipes. Enjoy the blog, XOXO Carine.

    • I wouldn’t remove 100% of it as it add a lovely soft texture to the bread but you can it will work, just make the bread a bit more dryer. Or swap for any vegetable oil you like e.g coconut oil, seed oil. Enjoy the blog recipes. XOXO Carine.

  151. 5 stars
    I just made these a third time. I rolled them very thing like tortillas between parchment paper. After removing from the fry pan I let them cool and then put each in the micro oven to crisp up and used them for tostados.. I also break them up for crackers and use with my favorite spread.. Next I will also use for pizza crust. These are easy to make, delicious and so versatile .
    Thank you so very much.

    • Hello Evelyn, thank you so much for this comment, this is so nice to read that your loving this recipe and make it so often. I love the tostados idea, OMG, now I am so hungry for those !!! I will defo give this a try next time. Thanks so much for sharing your ideas with me. Enjoy the blog recipes. XOXO Carine.

  152. 5 stars
    Love this recipe…..I make it daily now and it’s healthy & delicious. I am wondering if I can use almond flour instead?? Trying to have more protein in my diet as I’m veganish!

    Thanks for sharing.