Most of the flatbread recipes I’ve seen are egg based and are little more than omelettes, these are a dough and can be flavoured however you wish, I like Coriander and Garlic, but that part is up to you. You have to put in some sort of flavour or they will taste too coconutty.

They can be rolled to whatever thickness you want, slightly thicker makes them more like Naan bread but they will have to be cooked a little longer which may make them less pliant.

Low Carb Flatbread

Makes 4-6

60g /1/2 Cup coconut flour or fine almond flour (not almond meal)

2 tablespoons psyllium husk powder

1/2 teaspoon salt

1 teaspoon baking powder

herbs/garlic powder/onion powder/coriander/ minced garlic – you chose how you want yours flavoured

40g (1.48 fl oz) melted butter or ghee

250g   / 1 Cup  boiling water

Mix the dry ingredients in a bowl

Add the butter/ghee and blend well

Add the boiling water, half at a time and blend until a dough like mixture forms.

Divide the mixture into 6 balls.

Roll the balls between 2 sheets of parchment paper and flatten out.

Dry fry in a pan for 2– 3 minutes each side, until golden.

Serve with filling of choice or eat with curry/stew/chilli etc

Nutrition – Each (Based on 6)

Carbohydrate 10g

Fibre 7g

Net Carb 3g