In a medium mixing bowl, combine
Coconut Flour (1/2 cup)
Psyllium Powder (2 Tbsp)
Baking Soda (1/2 tsp)
Salt (1 tsp)
. In a separate glass, combine
Extra-Virgin Olive Oil (1 Tbsp)
Water (1 cup)
Stir wet ingredients into dry ingredients using a spatula, then use your hands to knead the dough. Knead for 1 minute. The dough should be moist and get softer and slightly dryer as you go.
If the dough is too sticky, add more psyllium powder, 1/2 teaspoon at a time. The dough will always be a bit moist but it shouldn’t stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.
Cut the dough into 4 even pieces, about 70 grams each.
Place one of the dough balls between two pieces of parchment paper. Press the ball with your palm to flatten it out a little bit. Start rolling with a rolling pin as thin as you like your bread, about 18 centimeters.
Peel the first layer of parchment paper from your flatbread. Use a plate to cut out a round flatbread. Keep the outside dough to reform a ball and roll more flatbread.
To cook the bread, heat up your cast iron pan over medium-high heat and add
Olive Oil (1 tsp)
. Rub the surface of the pan with a piece of absorbent paper towel to get rid of any excess oil in the pan so the bread doesn’t fry.
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 flatbread using a spatula and cook for 1-2 more minutes on the other side.
Cool down the flatbread on a plate and use as a sandwich wrap later or serve hot as a side dish.
Store in an airtight box or on a plate covered with plastic wrap to keep them soft for up to 3 days. Enjoy!