– 2 tbsp Whole Psyllium Husk – ½ cup Coconut Flour – 1 cup Lukewarm Water – 1 tbsp Extra Virgin Olive Oil – ¼ tsp Baking Soda – ¼ tsp Salt
Combine Dry Ingredients
In a medium mixing bowl, combine the psyllium husk and coconut flour.
Add Wet Ingredients
Add in the lukewarm water (I used tap water about 40°C/100°F bath temperature), olive oil, and baking soda.
Stir the dough
Give a good stir with a spatula, then use your hands to knead the dough.
Make a Dough Ball
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. Set aside 10 minutes.
Cut the Dough
Cut the dough into 4 even pieces, roll each piece into a small ball.
Roll the Dough Balls
Place one of the dough balls between two parchment paper pieces, press the ball to stick it to the paper, and start rolling as thin as you like your bread.
Make Round Bread
Unpeel the first layer of parchment paper from your flatbread. Use a lid to cut out a round flatbread.
Transfer on a Pan
Warm a pancake pan under medium/high heat with one teaspoon of olive oil. Flip over the flatbread on the hot pan and peel off 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 as a sandwich wrap later or enjoy hot as a side dish.
NET CARBS FAT PROTEIN
Serving: 1 Flatbread Makes: 16 Breads
Prep: 10 Minutes Cook: 5 Minutes
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