Keto Flatbread

  • FDA Disclaimer
    The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. Learn More
  • Affliliate Disclosure
    In compliance with the FTC guidelines, please assume the following about links and posts on this site: Many of the links on DrJockers.com are affiliate links of which I receive a small commission from sales of certain items, but the price is the same for you. If I post an affiliate link to a product, it is something that I personally use, support and would recommend without an affiliate link. Learn More
  • Privacy Policy
    Please read the Privacy Policy carefully before you start to use DrJockers.com. By using DrJockers.com or by clicking to accept or agree to Terms of Use when this option is made available to you, you accept and agree to be bound and abide by the Privacy Policy. Learn More
flatbread, Keto Flatbread

flatbread, Keto Flatbread

Keto Flatbread:

This Keto flatbread recipe was made by Chené who is our recipe and social media manager from South Africa. Chené is a gifted photographer and posts recipes and lifestyle images on her Instagram page. I love this recipe and I think you guys will really enjoy it!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

flatbread, Keto Flatbread

Keto Flatbread

Prep

Cook

Inactive

Total

Yield 4–6 Flatbreads

Ingredients:

2 tbsp. whole psyllium husk or ground flaxseed

1/2 cup coconut flour

1 cup lukewarm water

1 tbsp. extra virgin olive oil

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp herbamare (optional)

1 tsp extra virgin olive oil for cooking

Instructions:

Step 1: Add psyllium husk and coconut flour to medium bowl. If there are any lumps in coconut flour, press down with a fork to break them. Mix to combine.

Step 2: Add lukewarm water (100F/40C), olive oil, and baking soda to bowl. Stir to combine with spatula, then use hands to knead the dough.

Step 3: Add in salt (never add salt directly to baking soda as this will deactivate the leavening agent).

Step 4: Knead dough for one minute. It will become moist and slightly drier as you go. If it is too sticky, add a little bit more psyllium husk, 1/2 tsp at a time. Ultimately, it should come together easily as a dough and not stick to hands. (It should be moist, but not sticking to hands).

Step 5: Set dough aside for 10 minutes. After 10 minutes, the dough should be elastic, soft, and holds well together.

Step 6: Time to roll - cut the dough into 4 even pieces. Roll each piece into a small ball.

Step 7: Place one dough ball between pieces of two parchment paper and press down with hand. Then use a rolling pin to roll the dough as thin as you would like. (Mine was about 8 inches in diameter.) Peel off the top layer of parchment paper and use a cooking pot lid to cut into circle. Keep the excess dough to reform and roll one more ball (that is how you make an extra flatbread).

Step 8: Warm a pan over medium heat, and add 1 tsp olive oil. (Make sure it's not a thick layer of oil, otherwise the bread will fry!) Carefully remove flatbread from the parchment paper and add to pan. Cook for 2 minutes on one side. Then flip and cook 1 minute on other side. Repeat steps 7 and 8 until all the dough has been used.

Step 9: Allow flatbread to cool down and use as wrap to add favorite topping or in a curry dish as dipping bread. Enjoy!

Courses Snack or Side Dish

Nutrition Facts

Serving Size 1 flatbread

Amount Per Serving

Calories 78

% Daily Value

Total Fat 6 g

9%

Total Carbohydrates 9 g

3%

Dietary Fiber 7 g

28%

Sugars 2 g

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

flatbread, Keto FlatbreadSpecial Notes:

This coconut flour flatbread is very versatile and is perfect to use as a tortilla in a Mexican dish or even as a roti in an Indian curry! Add your favorite toppings and roll as a wrap.

When forming the dough it’s very important that the dough is moist, but that it doesn’t stick to your hands. If it does stick, add 1/2 tsp psyllium husk or ground flaxseed (psyllium works better overall but some prefer flaxseed) at a time and knead for another 30 seconds to see if it becomes less sticky. Repeat until it doesn’t stick to hands, but is moist, soft and elastic.

When rolling your flatbread, you can roll them as thin as you like, keep in mind that they will “puff” when cooking which is totally normal, so rolling them thin won’t break them.

You can store them in an airtight container for up to 3 days and reheat in the pan or if you want them a little more crispy, pop in the oven for 1–2 minutes at 300F/150C.

flatbread, Keto Flatbread

Dr Jockers Comments

This flatbread recipe is easy to make and is a great grain-free, low-carb side dish for a savory meal that satisfies the craving for bread.  Try this out today and I know your family will love it!

Coconut flour provides great prebiotic fiber to support our microbiome and olive oil is rich in vitamin E and polyphenols that are good for our gut health and cardiovascular health.  You can add some grass-fed butter to the warm flatbread for incredible flavor and the grass-fed butter is rich in vitamin A, D, E and K2 as well as healthy fats.

Let us know your thoughts on the keto flatbread recipe in the comments section below.  If you are looking for a more detailed fat burning, keto meal plan and recipes than check our complete Navigating the Ketogenic Diet program here

flatbread, Keto Flatbread

Was this article helpful?
YesNo

Let's Improve Your Health Today!

Get instant access to 2 FREE eBooks when you subscribe to Dr. Jockers’ newsletter.

ebooks

"Join my tribe today to discover hidden strategies to improve your energy, brain, digestion & metabolism."

— Dr. David Jockers
Dr Jockers

Comments

comments

Comments

  1. I failed at this! Was the water to be added gradually to get the right dough consistency? I used ground flaxseed but it remained sticky after even a 1/4 cup. Oh well, the dough mash was tasty, my chickens loved it! I ate the delicious hummus I made to go on top with celery.

    1. Sorry to hear this! No it doesn’t need to be added gradually. You can just add a bit more psyllium husk to make it less sticky and more moist and you can add up to 1 cup of water 🙂

      From the instructions: “Knead dough for one minute. It will become moist and slightly drier as you go. If it is too sticky, add a little bit more psyllium husk, 1/2 tsp at a time. Ultimately, it should come together easily as a dough and not stick to hands. (It should be moist, but not sticking to hands).

      When forming the dough it’s very important that the dough is moist, but that it doesn’t stick to your hands. If it does stick, add 1/2 tsp psyllium husk or ground flaxseed (psyllium works better overall but some prefer flaxseed) at a time and knead for another 30 seconds to see if it becomes less sticky. Repeat until it doesn’t stick to hands, but is moist, soft and elastic.”

  2. Hi. I have tried many recipes for keto tortillas and so far this is my favorite! The dough was wonderful to work with and worked quite well in the tortilla press. I used 1 tbs of flax and 1 tbs psyillium but I think I will try all psyllium the next time as the tortillas were a little fragile. I also added a pinch of garlic, onion, and cumin powders and a pinch of thyme. My husband liked them (he doesn’t like coconut flour). These were delicious! I’m planning to try them like roti for some butter chicken, as well as our next Mexican meal. Great recipe! Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.