Low Carb Flatbread

This Low Carb Flatbread is a perfect tortilla wrap made out of 5 ingredients and surprisingly very good. The first time I made them I thought they were an OK Low Carb Flatbread but when I made them again I really liked them.

I guess you could say this flatbread is 100% Vegan, egg less and gluten free. I think this is a keeper and you should give it a try.

So lets get started and I will show you how to make them!

1/2 cup sifted coconut flour

2 tablespoons psyllium husk

1 cup lukewarm tap water

1 tablespoon olive oil or avocado oil

1/4 teaspoons salt

1/4 teaspoons baking soda

In a small mixing bowl, using a coconut flour and psyllium husk (make sure there are know lumps in the mixture)

Stir in the lukewarm water, olive oil and baking soda. Once you have it all mixed then add the salt and knead the dough.

Let the dough sit for approximately 10 minutes, you will find the dough moist and it will not stick to your hands.

Roll the dough into one large ball and cut it into 4 quarters.

Take a piece of parchment paper and put the dough in the center of it. Then on a second peice of parchment paper draw an 8 inch circle on the paper (I used a plate or you could use a lid from a cooking pot)

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.

Place the parchment paper with the circle on top of the dough and using a rolling pin roll out the dough between the paper and try and use the lined circle as a guide to keep the dough in the shape of a circle.

Roll until the dough is thin and even.

Peel off the top piece of parchment paper, place the plate over the dough and scrape of the extra dough with a knife.

Heat your nonstick skillet and baste a bit of oil on the surface.

Gently remove the dough off of the parchment paper ( watch the video for demonstration)

Place dough in skillet and cook for approximately 2 minute using a flipper flip the flatbread over and cook another 2 minutes until a speckled golden brown.

Remove and cool on a cooling rack.

Repeat the same technique for the other 3 flatbreads. Make sure you remember to add a little oil the the skillet each time.

Place in a sealed container or ziplock back and store in the fridge.

Servings: 4

Yield: 3.2 net carbs

Stay healthy and live well

Gayle