Low Carb Flatbread / Tortillas
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Why I Love This Recipe
Did you know that psyllium husk, often used as a dietary fiber supplement, can also be a fantastic binding agent in gluten-free baking? It helps to mimic the structure gluten provides in traditional doughs, allowing for unique textures in gluten-free recipes.
Ingredients You'll Need
1/2 cup coconut flour
2 tablespoons psyllium husk
1 cup lukewarm water
1 tablespoon olive oil
1/4 teaspoon baking powder
1/4 teaspoon salt, divided
Extra olive oil for the pan
Directions
In a medium bowl, whisk together the coconut flour and psyllium husk until well combined.
Add in the lukewarm water, olive oil, and baking powder. Stir until the ingredients are well incorporated.
Add 1/8 teaspoon of salt to the mixture and combine well. This will avoid deactivating the baking powder.
Knead the mixture into a dough, ensuring it is well mixed and smooth. Let the dough sit for 10 minutes to allow the psyllium to absorb moisture and firm up.
Divide the dough into four equal pieces.
Place each piece of dough between two sheets of wax paper. Use a rolling pin to roll out each piece into a thin, round shape. Use a round cutter if desired for more precise shapes, about the size of a small plate.
Prepare a frying pan by wiping it with a paper towel dipped lightly in olive oil, ensuring the pan surface is just barely coated with oil drops.
Heat the pan over medium heat. Carefully place one rolled out dough piece in the pan and cook for about 3-4 minutes on each side, or until golden brown. Adjust the heat as necessary to avoid burning.
Repeat with the remaining pieces of dough. Serve warm and enjoy!
Pairs Well With
Pairs wonderfully with a chilled glass of Sauvignon Blanc for a refreshing complement, or try a non-alcoholic pairing with a mint-infused iced green tea to contrast the richness of the flatbread.
Questions, Comments & Reviews
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