This flatbread is a favourite at our house. It’s quick to prepare, requires few ingredients and is yummy and versatile. It’s high in protein and fibre, too. I was looking for a super-quick gluten-free option and found this recipe. I’ve adapted it slightly to make it a little more user-friendly.
We often top it with scrambled tofu, a bean mixture, or serve with soup. Give it a try and let me know you’re favourite way to use it!
If you have a kitchen scale it’s easiest to measure by weight. Otherwise, use the amounts in brackets.
Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min
- 60 g coconut flour (approx 1/2 cup)
- 2 Tbsp psyllium seed powder
- 1⁄2 tsp salt
- 1 tsp baking powder
- 40 g coconut oil (approx 3 Tbsp)
- 250 g boiling water (approx 1 cup)
- herbs/garlic powder (optional)
- Add the dry ingredients to a large bowl on a kitchen scale, zeroing after each addition.
- Remove bowl from scale and mix the dry ingredients with a hand whisk.
- Weigh the boiling water in a bowl or cup on the scale, zero, then add in the coconut oil slowly until it reaches 40g.
- Add wet ingredients to dry ingredients and blend until a dough like mixture forms.
- Divide the mixture into 4 large balls.
- Option A: Use your hands to flatten out the ball into a flat disk about 1/2 thick. Dry fry in a pan for 2– 3 minutes each side, until golden.
- Option B: Place the balls on a greased cookie sheet or stone and roll or press to flatten out. Bake 4 min at 250 degrees, flip and bake for another 4 min.
- Eat and enjoy!