Keto Flatbread

Saturday, February 23, 2019

In search of a good keto flatbread recipe that doesn't crumble, and actually tastes good? Here it is! It is made with coconut flour, so there's no escaping that particular coconut-y aroma. However, if you are having curry or any gravy laden dishes which are already heady with spices, then this is perfect to accompany those dishes. Perfect because the coconut taste and scent world well with rich flavors of Indian, Indonesian and even Thai dishes.

The recipe includes a pinch of cumin because I made these flatbreads to accompany my Sindhi Aloo Bhindi Masala (recipe here), however it is totally customizable. I would make these with ground coriander to serve with the rich rendang dishes in a pinch. And if you'd like to make these flatbreads for pizza, well go ahead and add some dried basil and oregano to the dough. Besides masking the 'coconuttiness' of the bread (yes, I just coined that word, and have submitted it to Webster), it adds so much more flavour to the bread. Unless, of course, you actually like 'coconuttiness'.

Rolling out the dough between parchment paper makes it so much more easier, as it isn't easy to work with such a sticky texture, and adding more flour is the last thing you want to do. Don't fret if it doesn't come out in a perfect circle, even if you're the roti-rolling champion of the block, that's why we have a knife ready :D Use a plate if you'd like it to be picture perfect, although organic-looking amoeba shaped flatbreads are totally instagrammable as well ;)

55 g (1/2 cup) coconut flour
2 tbsp psyllium husk powder
1/2 tsp baking powder
1/4 tsp kosher salt
Pinch or cumin powder (optional)
240 ml (1 cup) warm water
Coconut oil, or other vegetable oil, to cook

1. In a medium bowl, whisk all the dry ingredients together.
2. Make a well and pour 3/4 of the warm water in, working it into the flour with a fork at first.
3. As the batter comes together, pour in more, or the rest of the flour, kneading it lightly until it resembles a bread dough. It will be sticky, however do not add more flour.
4. Cover the bowl with plastic wrap and leave the dough to rest for 10 - 15 minutes, by which time the coconut flour would have absorbed the liquid and the dough will be relatively easier to handle.

5. Knead it for another minute, then divide it into 6 portions, rolling each portion into a ball.
6. Roll out each portion between two sheets of parchment paper.
7. Heat a teaspoon of coconut oil in a nonstick skillet. When hot, swirl the oil around and place the flatbread on it.
8. Cook until lightly golden on the bottom, then flip to cook the other side.

Enjoy immediately, or cool on a rack to reheat for later. Refrigerate uneaten flatbreads for up to 2 days.

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