- Sweet as Honey 1
Carine says, “Well, I love my eggs but since my husband goes vegan almost 2 years ago, I love to develop recipe that we can both enjoy. This coconut flour flatbread has been 100% validated by my family crew! Yep, even the kids LOVES them. My 5 years old even ask those to make sandwich in her lunchbox so BIG success. The recipe is pretty simple and made of only 7 ingredients.”
[NOTE: the recipe indicates that it makes 6 flat breads but I made two thicker, larger ones instead]
- 2 tablespoons psyllium husk (9g)
- 1/2 cup coconut flour fine, fresh, no lumps (60g)
- 1 cup lukewarm water (240ml)
- 1 tablespoon olive oil (15ml)
- 1/4 teaspoons baking soda
- 1/4 teaspoons salt – optional
- 1 teaspoon olive oil to rub/oil the non stick pan
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, amount must be precise).
- Add in the lukewarm water (I used tap water about 40C/bath temperature), olive oil, and baking soda.
- Give a good stir with a spatula, then use your hands to knead the dough.
- Add salt now if you want. I never add the salt in contact with baking soda to avoid deactivating the leaving agent.
- 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 on my picture. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec 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 is ready to roll.
Roll & Shape the Flatbread
- Cut the dough into 4 even pieces, roll each pieces into a small ball.
- Place one of the dough ball between two pieces of parchment paper, press the ball with your hand palm to stick it well to the paper and start rolling with a rolling pin as thin as you like a bread.
- My breads are 20 cm diameter (8 inches) and I made 6 flatbread with this recipe.
- Unpeel 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 flatbread from the 4 balls above!
Cook in Non-Stick Pan
- Warm a non stick tefal crepe/ pancake pan under medium/high heat- or use any non stick pan of your choice, the one you would use for your pancakes.
- 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 slightly oiled. Don’t leave any drops of oil or the bread will fry!
- Flip over the flatbread on the hot pan and peel off carefully 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 minute on the other side.
- Cool down the flatbread on a plate and use as a sandwich wrap later or enjoy hot as a side dish. I recommend a drizzle of olive oil, crushed garlic and herbs before serving ! (optional but delish!)
- Repeat the rolling, cooking for the next 3 flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to avoid the bread to stick to the pan.
- Store in the pantry in an airtight box or on a plate covered with plastic wrap to keep them soft, for up to 3 days.
- Rewarm in the same pan or if you want to give them a little crisp rewarm in the hot oven on a baking sheet for 1-2 minutes at 150C.
Nutrition – 1flatbread | Calories: 66kcal | Carbohydrates: 7.3g | Protein: 2g | Fat: 3.3g | Fiber: 4.7g | Sugar: 2g
“I am French mum living in Auckland, NZ. I am the sweet tooth creator of this place. I love to share with you my refined sugar free ( and sugar free) nourishing recipes to make you feel energised, lighter and happier. I also love to encourage you to eat more greens in a fun and simple way. Enjoy what you see. XOXO Carine.”