Description
Enjoy a delicious and healthy Vegan Keto Flatbread made with almond and coconut flour, perfect for those following a keto, vegan, and gluten-free diet. This flatbread uses psyllium husk for the perfect texture and requires no eggs or dairy. Easily made on the stovetop, it’s a versatile and satisfying alternative to traditional breads.
Ingredients
Dry Ingredients
- 2 tablespoons psyllium husk
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 teaspoons dry yeast (optional)
- 1/4 teaspoon baking soda
Vegetables & Herbs
- 1 tablespoon cilantro leaves, chopped
- 2 tablespoons cauliflower, grated
- 1 jalapeno, chopped (optional)
Wet Ingredients
- 1 cup lukewarm water
- 1 tablespoon olive oil, plus more for brushing
Instructions
- Mix Ingredients: In a medium mixing bowl, combine the psyllium husk, coconut flour, almond flour, dry yeast (if using), cilantro, grated cauliflower, jalapeno (if using), lukewarm water, baking soda, and 1 tablespoon olive oil. Stir together with a spatula until a dough forms.
- Knead the Dough: Using your hands, knead the dough for about 1 minute. It should feel moist at first, then become softer and slightly dryer as you continue kneading.
- Rest the Dough: Cover the bowl with a moist paper towel and let the dough rest for 10 minutes. The dough should become soft, elastic, and hold together well, making it ready to roll out.
- Divide and Shape: Cut the dough into 4 equal pieces, and roll each piece into a small ball.
- Roll Out the Flatbread: Place one dough ball between two pieces of parchment paper, press it down with your palm, then use an 8-inch rolling pin to roll it out thinly.
- Cut the Flatbread: Peel off the top parchment layer, then use a 5-7 inch cookie cutter to cut out round flatbreads. Save the leftover dough edges to reform into balls and roll out to make 2 additional flatbreads.
- Cook the Flatbread: Warm a griddle or non-stick pan over medium-high heat and brush with olive oil. Place a flatbread on the hot surface, flip and peel off the parchment paper. Cook the flatbread for 2-3 minutes on the first side, then flip and cook for 1-2 minutes on the other side. Repeat with remaining dough balls.
Notes
- Dry yeast is optional and can be omitted if you prefer a yeast-free flatbread.
- If the dough feels too dry, add a tablespoon of water at a time to adjust consistency.
- Use parchment paper to prevent the dough from sticking when rolling out and cooking.
- You can customize the flatbread by adding herbs or spices of your choice.
- These flatbreads are best enjoyed fresh but can be stored in an airtight container for up to 2 days.