Gluten-free | Sugar-free | Dairy-free | Vegan | Gut health friendly
Makes 6 flatbreads
Why it’s delicious
Whether you are making bread for a curry or a hearty stew or you are simply wanting a very easy to make bread that tastes great, has a fabulous texture and is a wonderful vehicle for topping with avocado, tomato or even my sugar-free berry jam, you are going to be turning often to this recipe so keep it handy!
Helpful hints and tips
This recipe makes 6 small or 4 large flatbreads. It’s up to you whether you want to make large ones or smaller ones.
- 100 g (3.5 oz) coconut flour + extra for dusting
- 1 ½ tbsp psyllium husks
- ⅓ tsp Himalayan salt
- 500 ml (16-17 fl oz) warm water
- Coconut oil for cooking
- Add all the ingredients to a mixing bowl and stir to combine to a soft dough. Allow the dough to rest for 10 minutes to allow it to thicken. This step is vital, and you will be surprised how thick the dough becomes on resting!
- Turn the dough out onto a clean bench sprinkled with a little coconut flour and portion into 6 even as can be pieces. Don’t be too worried here as the bread is very free form when you cook it.
- Using a rolling pin and a sprinkling of a little more coconut flour to prevent the dough from sticking to the bench, rollout one portion of the dough to form a rough oblong about ¼ of the size of an A4 piece of paper.
- Heat a flat grill, skillet or heavy bottomed frying pan on medium to high temperature and spray or drizzle a little coconut oil and smooth out with a paper towel. Lay the flatbread into the pan and cook for 1-2 minutes before flipping and cooking for a further 1-2 minutes until golden and cooked through.
- Rest the cooked flatbread on a wire rack and continue rolling and cooking the dough pieces until done.
- Serve warm or store in a covered container in the fridge for up to 5 days.