7 INGREDIENTS • 10 STEPS • 20MINS

Psyllium Flatbread

Name: Psyllium Flatbread
Total time: PT1200.0S
Yield: 4
Ingredients: 1/2 cup Coconut Flour; 2 tablespoon Psyllium Powder; 1 tablespoon Extra-Virgin Olive Oil; 1 teaspoon Salt; 1/2 teaspoon Baking Soda; 1 cup Water; 1 teaspoon Olive Oil

Recipe

3.5

2 ratings

This flatbread is made using only 2 ingredients: coconut four and psyllium. It is soft and tender, and perfect as a low-carb tortilla or wrap!

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Psyllium Flatbread

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

This flatbread is made using only 2 ingredients: coconut four and psyllium. It is soft and tender, and perfect as a low-carb tortilla or wrap!

20MINS

Total Time

$0.16

Cost Per Serving

Ingredients

Servings

4

us / metric

1/2 cup

Coconut Flour

2 Tbsp

Psyllium Powder

1 Tbsp

Extra-Virgin Olive Oil

1 tsp

Salt

as needed

Baking Soda

1 cup

Water

1 tsp

Olive Oil

Nutrition Per Serving

VIEW ALL

Calories

98

Fat

7.6 g

Protein

2.0 g

Carbs

10.0 g

Add to plan

Psyllium Flatbread

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

In a medium mixing bowl, combine Coconut Flour (1/2 cup), Psyllium Powder (2 Tbsp), Baking Soda (as needed), and Salt (1 tsp). In a separate glass, combine Extra-Virgin Olive Oil (1 Tbsp) and Water (1 cup).

step 2

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.

step 3

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.

step 4

Cut the dough into 4 even pieces, about 70 grams each.

step 5

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.

step 6

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.

step 7

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.

step 8

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.

step 9

Flip flatbread using a spatula and cook for 1-2 more minutes on the other side.

step 10

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!