Coconut flour flatbread – NO eggs !
I finally find a way to make a delicious soft, tender and light coconut flour flatbread without eggs ! Well, I love my eggs but since my husband goes vegan almost 2 years ago, I love to develop recipe that we can both enjoy. This coconut flour flatbread has been 100% validated by my family crew! Yep, even the kids LOVES them. My 5 years old even ask those to make sandwich in her lunchbox so BIG success. The recipe is pretty simple and made of only 7 ingredients.
All you need is:
- Coconut flour – of course DONT use other flour, it is the base ingredient to make coconut flour flatbread. Coconut flour is low carb, high fibre flour and that is the key to make a delicious low carb bread.
- Psyllium husk – same here you MUST use psyllium husk. As the recipe is eggless the husk is what brings the flour together, create a soft and slightly chewy bread as a regular flatbread or roti. It is zero net carb food as it is basically 100% fibre.
- Baking soda – I am not using much but it is what brings the light fluffy texture to the flatbread
- Salt – optional but I love my bread slightly salty
- Water – I used lukewarm water, think bath temperature. I used tap water about 38C
- Olive oil – any other vegetable oil can be use in this recipe. Other healthy option would be avocado oil, sunflower oil or melted coconut oil.
Shape the dough
The dough is pretty easy to make. Simply bring all the dry ingredients into a mixing bowl and combine with the wet ingredients, o any order works! I simply recommend to add salt separably to the baking soda – can deactivate the leaving agent. I found it easier to directly knead the dough by hands as it is not sticky or messy. It brings the ingredients together easily. It is moist at first but it gets dryer after 1 minute. Then, rest the whole dough in the bowl for 10 minutes to let the psyllium husk suck the moisture and create an elastic soft dough.
Tips and tricks
The dough is pretty easy to work with and I never had any issue with this recipe. However I listed below the two ways it could go wrong, why and what to do to help you create the most delicious coconut flatbread in no time! Note that the dough must be soft, elastic, not sticky to your hands. You must be able to form a ball of dough before setting aside for 10 minute. The dough must be slightly soft, elastic and a bit dryer after resting time – meaning not sticky !
Too moist, can’t form a ball ?
That is ok, add slightly more psyllium husk add this gradually 1/2 teaspoon at a time! Knead the dough and keep adding more husk until it comes together into a dough. Make sure you knead at least 1 minute between each addition to make sure the husk adsorb the moisture and bring the dough together. You shouldn’t need more than 1 teaspoon extra ! Recipe always works well for me without adding any extra husk.
Too crumbly, too dry?
You probably added to much coconut flour or yours wasn’t fine – sometimes coconut flour forms small lumps that make it difficult to precisely measure in a cup. Simply add a bit more water 1 teaspoon at a time, knead 30 sec and see how it goes. I also recommend measuring the coconut flour after removing any lump in your batch – if any. Simply use a fork to smash them, then measure.
Shaping lovely breads
I recommend you :
- Cut the dough ball into 4 even pieces.
- Roll each pieces in a ball, place this ball between two piece of parchment paper
- Press the ball with your hand to squeeze it between the paper and start rolling.
- Roll as thin as you like your bread – keep in mind that they puff a bit when cooking so thin is ok ! mine are super thin and they don’t break
- Peel off the top piece of paper
- Optional – use a lid or any round shape to cut out beautiful round flatbread and keep the outside dough to reform more bread.
- Flip over the flatbread onto a hot non stick pan, peel off the last piece of paper carefully to release the bread.
- Cook 2-3 minutes on both sides.
I used a non stick tefal pancake crepe pan. I slightly grease my pan with 1 teaspoon of olive oil that I rub onto a piece of absorbent paper. You want the pan to be oiled but no oil drop should remind in the pan or your fry the bread.
I hope you enjoyed this simple coconut flour flatbread recipe. If you love low carb tortillas I recommend you try my 2 ingredients flaxseed wraps as well !
Watch the coconut flour flatbread video and make them now!
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Coconut flour flatbread Ketogenic flatbread perfect as a side to curries or a low carb tortillas wraps. 100% Vegan + eggless + gluten free soft breads.
- 1 teaspoon olive oil to rub/oil the non stick pan
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, amount must be precise).
Add in the lukewarm water (I used tap water about 40C/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 leaving 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 on my picture. If not, 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 is ready to roll.
Cut the dough into 4 even pieces, roll each pieces into a small ball.
Place one of the dough ball between two pieces of parchment paper, press the ball with your hand palm to stick it well to the paper and start rolling with a rolling pin as thin as you like a bread. My breads are 20 cm diameter (8 inches) and I made 6 flatbread with this recipe.
Un peel 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 flatbread from the 4 balls above!
Warm a non stick tefal crepe/ 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 slightly 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 minute on the other side.
Cool down the flatbread on a plate and use 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 delish!)
Repeat the rolling, cooking for the next 3 flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to avoid the bread to stick 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 150C.
Recipe size: I made 6 flatbread with this recipe - I reused the border of the 4 fltbread cut into round shape to reform 2 extra flatbread. Feel free to double up the recipe to make more flatbread!
Storage: store in the pantry up to 3 days onto a plate covered with plastic wrap to keep them soft or in the fridge up to 5 days.
Rewarm tips: they are softer when cold and stored few days. i rewarm mine in the pan or in hot oven or if I 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 is carbs minus fibre, 4 g net carbs per flatbread in this recipe
This recipe makes 6 coconut flour flatbread. Nutrition panel is for one flatbread. Net carb 2.6 g per bread