My partner has recently developed a bit of a nut intolerance and they don’t like coconut so I was stuck as to what flour I could use. I found Sukrin sesame flour on Amazon and thought I’d give it a try.

When cooked the flatbreads have a bit of a Tahini taste about them, a definite plus in my book. Cooking time depends on thickness really and how flexible you want them, just experiment. I flattened mine in a tortilla press so they only took a minute each side and they were bendy enough to fold in two so great for wraps etc.

One thing you need to do is have your extractor fan on full as it does get a bit smokey.

Picture 1 shows the size of when dough is divided into 4.

Picture 2 shows that they are kind of bendy.

Sesame Flatbread

Makes 4-6

80g/2/3 Cup fine sesame flour (not ground/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 (optional)

40g (1.48 fl oz) melted butter or ghee

250ml/ 1 Cup  boiling water

Mix the dry ingredients in a bowl

Add the butter/ghee and blend well

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

Divide the mixture into 6 balls or 4 if you want bigger ones

Roll the balls between 2 sheets of parchment paper and flatten out or use a tortilla press.

Dry fry in a hot skillet for 1-3 minutes each side, until golden.

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

Nutrition – Each (Based on 6)

Carbohydrate 6g

Fibre 3g

Net Carb 3g