Almond Coconut Flatbread
Almond Coconut Flatbread
Following a keto lifestyle does NOT mean you have to say “no” to flatbread or roti! This particular flatbread is keto, vegan, and gluten-free as it contains no eggs, butter, cheese, or wheat. The coconut and almond flours mixed with the psyllium husk creates the most delicious texture that won’t break when rolled out. Plus, coconut flour is a great low-carb flour for keto baking; almond flour or almond meal is a great alternative to wheat flour for baking and is a huge source of protein; psyllium husk, which you can purchase at any health food store, really brings the flour together, creating a soft and chewy bread. No matter which lifestyle you follow, this vegan, gluten-free, paleo-friendly, low-carb, and most importantly tasty flatbread is a keeper!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Allergens: Tree Nuts
- Servings: 6
- 2 tablespoons psyllium husk
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 teaspoons dry yeast (optional)
- 1 tablespoon cilantro leaves (chopped)
- 2 tablespoons cauliflower (grated)
- 1 jalapeno (chopped, optional)
- 1 cup water (lukewarm)
- 1/4 teaspoon baking soda
- 1 tablespoon olive oil (plus more for brushing)
In a medium mixing bowl, add the psyllium husk, coconut flour, almond flour, dry yeast (if using), cilantro leaves, cauliflower, jalapeno (if using), water, baking soda, and 1 tablespoon of olive oil. Stir the dough with a spatula, then use your hands to knead the dough for 1 minute. The dough should be moist then get softer and slightly dryer as you go.
Keep the dough in your mixing bowl and cover with a moist paper towel, then set aside for 10 minutes. The dough should be soft, elastic, and hold well together, ready to roll.
Cut the dough into 4 even pieces and roll each piece into a small ball. Place one dough ball between two pieces of parchment paper, press the ball with your palm and start rolling with an 8-inch rolling pin.
Unpeel the top layer of parchment paper from the flatbread, then use a 5-7-inch cookie cutter to cut out the round flatbread. Keep the outside dough to reform another ball and roll more (this is how you make 2 extra flatbreads from 4 balls!).
Warm a griddle on medium-high heat and brush some olive oil on the griddle.
Flip the flatbread on the hot pan and carefully peel off the parchment paper from the top.
Cook for 2-3 minutes on the first side, then flip using a spatula and cook for 1-2 more minutes on the other side. Repeat these steps for the rest of the balls. (Note: This dough can be made ahead of time -- simply store it in an airtight container in the refrigerator for up to 5 days -- but the flat bread is best served fresh.)