A keto friendly, gluten free pita that you can use as a sandwich wrap or enjoy hot as a side dish. I recommend a drizzle of olive oil and then add a little crushed garlic and/or a few herbs.
Ingredients
- 2 tbsps whole psyllium husk
- ½ cup coconut flour fine, fresh, no lumps
- 1 cup lukewarm water
- 1 tbsp extra virgin olive oil
- ¼ tsp baking soda
- ¼ tsp salt (optional)
Make the dough
- In a medium mixing bowl, combine the psyllium husk and coconut flour (if lumps are in your flour, use a fork to smash them before measuring the flour, the amount must be precise).
- Add in the lukewarm water (I used tap water about 40°C/100°F bath temperature), olive oil, baking soda and salt. Give a good stir with a spatula, then use your hands to knead the dough.
- 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 in my picture. If it is too sticky, add more husk, ½ teaspoon at a time, knead for 30 seconds 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.
- Set aside 10 minute in the mixing bowl.
- Now the dough must be soft, elastic, and hold well together. It's ready to roll.
Roll and shape the flatbread
- Cut the dough into 4 even pieces, roll each piece into a small ball.
- Place one of the dough balls between two parchment paper pieces, press the ball with the palm of your hands to stick it to the paper, and start rolling with a rolling pin as thin as you like your bread. My bread dough is 8 inches in diameter, and I made 6 keto flatbreads with this recipe.
- Peel the first layer of parchment paper from your flatbread. Use a lid to cut out round flatbread. Keep the outside dough to reform a ball and roll more flatbread – that is how I make 2 extra flatbreads from the 4 balls above!
Cook in non-stick pan
- Warm a non-stick crepe or pancake pan under medium/high heat.
- Add one teaspoon of olive oil or vegetable oil of your choice onto a piece of absorbent paper. Rub the surface of the pan to make sure it is lightly oiled. Don't leave any drops of oil, or the bread will fry!
- Flip over the flatbread on the hot pan and carefully peel off the last piece of parchment paper.
- Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
- Cool the flatbread down on a plate.
- Repeat the rolling, cooking for the next 3 keto flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to prevent the bread from sticking to the pan.
Psyllium husk: don’t use Metamucil or other fiber supplements in this recipe This is not the same product as whole psyllium husk fiber. These are husk powders that are not suitable for baking keto bread. It will turn the bread dry, and purple or blue.
Recipe size: I made 6 flatbreads with this recipe – I reused the border of the 4 flatbread cut into a round shape to reform 2 extra flatbreads. Feel free to double up the recipe to make more flatbread.
Storage: Store in the pantry for up to 3 days onto a plate covered with plastic wrap to keep them soft or in the fridge for up to 5 days.
Rewarm tips: They are softer when cold and stored for a few days. I rewarm mine in the pan or a hot oven or make a sandwich wrap in a toaster press, or if you want to give them a little crisp, rewarm in the hot oven on a baking sheet for 1-2 minutes at 300°F/150°C.
Freeze: You can freeze them as you will freeze regular flatbread. Rewarm in the oven or in a sandwich toaster to give them a little crisp.
Net carbs are carbs minus fiber: 2.6 grams of net carbs per flatbread in this recipe.
Source: SweetAsHoney
