1/4 tsp herbamare (optional)

1 tsp extra virgin olive oil for cooking


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 favourite topping or in a curry dish as dipping bread. Enjoy!

This content was originally published here.