Low-carb, Gluten-free Flatbread

 

One of the things that many people really miss when going Primal is bread. In most people's diets, bread plays a central role – toast for breakfast, a sandwich for lunch, bread and soup at dinner – so leaving it out can be quite a challenge.

There are hundreds of gluten-free, keto bread recipes out there if you look for them, but some that I have tried have been disappointing – some are very 'eggy', others are just downright unpleasant. This one is adapted from Nutrtiondefined.com and I am very pleased with the result. I'm not going to pretend that it reaches the fluffy, yeasty heights of a Balti-house naan but it makes a very good, tasty vehicle for mopping up a sizzling curry, or a soft wrap for falafel or for making fajitas.

I added cumin seeds to the dough mixture to give it an eastern flavour but you could also add kalonji (black onion seeds) or other flavours depending on your taste. I haven't tried it, but I'm thinking a tiny bit of Marmite or yeast extract mixed in the warm water might add the requisite yeasty flavour.

The coconut flour and psyllium husk are slightly obscure ingredients to many people but they should be available in bigger health-food shops or online. The psyllium husk makes the dough mouldable and rollable, so you do need to use it.

The dough should be soft and malleable, a bit like playdough, not dry or sticky so add a little more water or flour to get the right consistency if needed.

You will need a heavy based pan or iron skillet for cooking.

 

Ingredients makes about 4-5 flatbreads

200g coconut flour or half-and-half coconut and almond flour

2 tblsps psyllium husk

1 tblsp olive oil

1 tsp baking powder

a good grinding of seasalt

2 tsps cumin or black onion seeds

About 400ml warm water

 

For brushing

Olive oil (about 75ml)

1 clove of garlic, crushed

2 tsps herbes de Provence

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