KETO FLATBREAD

EASY, VEGAN

INGREDIENTS

– 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.

1

Add Wet Ingredients

Add in the lukewarm water (I used tap water about 40°C/100°F bath temperature), olive oil, and baking soda.

2

Stir the dough

Give a good stir with a spatula, then use your hands to knead the dough.

3

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.

4

Cut the Dough

Cut the dough into 4 even pieces, roll each piece into a small ball.

5

Roll the Dough Balls

6

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

7

Unpeel the first layer of parchment paper from your flatbread. Use a lid to cut out a round flatbread.

Transfer on a Pan

8

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

9

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 down

10

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

2.6 grams

3.3 grams

2 grams

SERVINGS

TIME

Serving: 1 Flatbread Makes: 16 Breads

Prep: 10 Minutes Cook: 5 Minutes

KETO FLATBREAD

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