This coconut flour flatbread makes an all-purpose accompaniment to any meal. It’s soft, tender, pliable, and has a light coconut flavor. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
For centuries, cultures around the globe have enjoyed gluten-free flatbreads distinctive to their particular region. Even though wheat and other gluten-containing grains have been around ever since humans started growing food, they weren’t always available, or they may have been too expensive.
Some traditional gluten-free flatbreads are completely grain-free, based on legumes or vegetables. Other flatbreads are made from gluten-free grains (e.g. corn and rice) or pseudo-grains (e.g. buckwheat and teff). So, gluten-free flatbreads are nothing new. Here’s a list of some of the most popular ones:
- Legume-based flatbreads:
- Chickpea socca (Italian)
- Lentil dosa (Indian)
- Corn-based flatbreads:
- Tortillas (Mexican)
- Arepas (Columbian and Venezuelan)
- Piki bread (Hopi)
- Roti (Indian)
- Rice-based flatbreads:
- Rice paper wrappers (Vietnamese)
- Banh xeo (Vietnamese)
- Bhakri (Indian)
- Pseudo-grain-based flatbreads:
- Buckwheat crepes (French)
- Teff injera (Ethiopian)
This coconut flour flatbread is gluten-free as well. However, it relies on a key functional ingredient found in the husk of seeds from Plantago ovata – psyllium. So, it’s not naturally gluten-free. However it is free of any gums, starches, and gluten-free flour mixes.
Tips for Making Coconut Flour Flatbread
Ingredients
You only need five basic ingredients to make homemade gluten-free flatbread from scratch:
- Coconut flour: one of the most unique flours in the culinary world is coconut flour. It’s extraordinarily absorbent, dense, and dry, so very little is needed to successfully produce a recipe. Substitutions tend to be tricky, but if you’d like to make this flatbread with almond flour, you can follow this recipe.
- Psyllium husk: what makes the coconut flatbread soft and flexible is psyllium. Psyllium is a form of soluble fiber that provides not only elasticity and structure, but also binding. It works a bit like gluten in traditional baking, and makes it possible to handle the dough. I prefer whole psyllium over ground because it has usually a higher grade of purity. The higher the purity level, the lighter the psyllium husk. This is why psyllium ranges from brown to off-white color. So, whenever you’re purchasing psyllium, get whole psyllium husk with the highest purity level you can find (so your flatbread turns out light-colored).
- Olive oil: this is completely optional, but I like to add a tiny bit of olive oil for moisture.
- Baking powder: although leavening is not always used in flatbread, it’s important with gluten-free baking to add lightness and fluffiness. If you don’t have baking powder, you can use third the amount of baking soda with a little bit of apple cider vinegar.
- Salt: coconut flour is naturally slightly sweet. Adding salt balances the sweetness out.
How to Make Coconut Flour Flatbread
The preparation of this coconut flour flatbread is about as simple as it gets:
- Prepare the dough. Add the coconut flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water – it takes about a minute or two – the dough will get drier and easy to work with.
- Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn’t stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5 g psyllium at a time. If it’s too dry, add 1 tsp./5 ml water at a time. Generally, it’s easier to add moisture than to take it away, so go slowly if adding water
- Roll out the dough. When you’re ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. If this is your first time making gluten-free flatbread, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the flatbread, the easier it is to handle.
- Shape the dough (optional). Depending on the type of flatbread you want to make, you’ll either want to create a round shape or an oval shape. I usually use a bowl or a lid to make a round shape and cut out a perfectly round flatbread. If you have a tortilla press, feel free to use it. Keep the outside dough to reform a ball and roll out 1-2 more flatbreads.
- Cook the flatbread. Flip the flatbread onto a hot, non-stick skillet and cook it for 2-3 minutes on the first side. Then flip it over, and cook it for 1-2 more minutes on the other side. Since I have made this recipe numerous times now, I am comfortable lifting the rolled out dough off the parchment paper and transferring it to a hot griddle. Another option is to flip over the flatbread onto a griddle with the parchment paper and then carefully peel the parchment paper off. I use a well-seasoned cast iron skillet, but I imagine that any non-stick surface will work. A stainless steel surface will not work!
How to Serve Coconut Flour Flatbread
Because this gluten-free flatbread has a slight coconut flavor, it pairs beautifully with dishes that already contain coconut, such as Indian vegetable curry, Caribbean chickpea stew, or Thai coconut soup.
You can also use this flatbread as tortillas, roti, or wraps.
My kids love this flatbread in sweet applications – with sliced bananas and a drizzle of chocolate.
How to Store Coconut Flour Flatbread
- Refrigerating: allow the flatbread to cool to room temperature. Transfer to an airtight container and refrigerate for 4-5 days.
- Freezing: allow the flatbread to cool to room temperature. Transfer to an airtight container and freeze with a piece of parchment paper in between each flatbread (so the flatbreads don’t stick together as they freeze) for up to 1 month.
More Gluten-Free Flatbread Recipes
If you’re interested in more gluten-free flatbread recipes, I have a few on the blog:
- Almond flour tortillas: if you’d like to make gluten-free flatbread with almond flour (as opposed to coconut flour), try the almond flour tortillas. The result is a more neutral-tasting flatbread, but just as soft and fluffy.
- Almond-coconut flour flatbread: another variation of gluten-free flatbread made with a blend of both coconut flour and almond flour.
- Flaxseed tortillas: one of the most popular recipes on this blog are flaxseed tortillas – 1-ingredient low-carb tortillas.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Coconut Flour Flatbread
This coconut flour flatbread makes an all-purpose accompaniment to any meal. It's soft, tender, pliable, and has a light coconut flavor. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Servings: 5 flatbreads
Ingredients
- 1/2 cup coconut flour
- 2 Tbsp. psyllium husks , whole
- 1 Tbsp. olive oil
- 1 tsp. baking powder
- 1 cup warm water
- salt , to taste
Instructions
- Prepare the dough. Add the coconut flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water – it takes about a minute or two – the dough will get drier and easy to work with.
- Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn’t stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5 g psyllium at a time. If it’s too dry, add 1 tsp./5 ml water at a time.
- Roll out the dough. When you’re ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. If this is your first time making gluten-free flatbread, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the flatbread, the easier it is to handle.
- Shape the dough (optional). Depending on the type of flatbread you want to make, you'll either want to create a round shape or an oval shape. I usually use a bowl or a lid to make a round shape and cut out a perfectly round flatbread. If you have a tortilla press, feel free to use it. Keep the outside dough to reform a ball and roll out 1 more flatbread.
- Cook the flatbread. Flip the flatbread onto a hot, non-stick skillet and cook it for 2-3 minutes on the first side. Then flip it over, and cook it for 1-2 more minutes on the other side. I use a well-seasoned cast iron skillet, but I imagine that any non-stick surface will work. A stainless steel surface will not work!
- Store. Leftover flatbread keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each flatbread (so the flatbreads don't stick together as they freeze) for up to 1 month.
Equipment
Recipe Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition Facts
Coconut Flour Flatbread
Amount Per Serving (1 of 5)
Calories 100
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 13g4%
Fiber 9g38%
Sugar 1g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
I so love your recipes use them all the time. The red lentil pizza is amazing and the mousse I mix with non dairy whip cream in food processor and make a lighter mousse it’s heaven. Keep the recipes coming.
Thank you so much, Penny! Comments like yours are the highlight of my day ❤ I really appreciate you taking the time to comment and share your feedback. Thank you!
Hi Petra
For 1/2 cup coconut flour, to convert to almond flour – is it 3x the amount – ie 1.5 cup almond flour?
Thank You
Hi Yumi – you can refer to this recipe. It is the same but with almond flour.
Hi, I’m really sorry but I can’t find the quantities information in the recipe, am I missing it?
Hi Lindy – the recipe ingredients and directions are all the way at the bottom of the post (right above this comments section). Please, let me know if you’re still not seeing the recipe.
Hello! What can I replace the baking powder with?
Hi Yarida – you can omit it (the recipe will work without it) or add 1/8 tsp. baking soda with 1/2 tsp. lemon juice (or any other acid to activate the baking soda).
Hi Petra,
I just found your youtube channel and recipes a few days ago and I am loving them so much! We follow more of a Paleo diet, but we love the variety and freshness of grain free vegan food. I can’t wait to try these wraps! I have been searching for bread alternatives as we love sandwiches and tacos but most of the recipes and commercially prepared I find are full of starch, aren’t pliable, or take a lot of work. I have never cooked with psyllium so I just bought some and going to make these today. Thanks again!
Hi Becky – I am so happy you’re enjoying the videos and recipes! We absolutely love this flatbread (wraps) so hopefully you’ll enjoy them too. Let me know how it goes when you get a chance to make them 🙂
Hello again,
I made the wraps and they are so easy and delicious! I wanted to share a tip with you on getting perfect tortilla shapes every time without any fancy gadgets. I have a bamboo countertop, so I simply put down a layer of parchment, then the dough ball, another layer of parchement, then I placed a flat wooden cutting board on top and pressed down with all my weight and voila, homemade tortilla press! No rolling pin either. The tortillas were perfect everytime and on the ones I wanted a tad thinner, I took a flat bottom metal pan and pressed down and shimmied the pan a little to get the dough a bit thinner. Since I wasn’t cutting off edges of dough, I made 5 dough balls to make these. Thanks again, now I am off to try the flaxseed wraps.
What?! Really?! I wish it was not midnight where I am right now because I would totally try it like right now. Thank you so much for sharing this tip, Becky! Can’t wait to give it a try.
hallo, , I tried to make flatbreads with psyllium but it didn’t work at all! It didn’t get stick at all. I had psyllium seeds, is that ok? What sent wrong?
Tania
Hi Tania – so sorry to hear you had troubles with the recipe. Can you share with me what brand you used? Did you use psyllium seed husk or psyllium seed powder? I am sure we can figure out what went wrong.
Thank you so much for this wonderful recipe ! I tried it for lunch and we just loved these flatbreads. They are soft and pliable even when they are cold ! It is really the best gluten free flatbread I tried and be sure I will prepare more soon ! You are a gem Petra and I am so glad I found your website. I love your recipes and the way you present your videos. Be blessed !
Thank you so much for the feedback, Elfyeth! So happy you enjoyed the recipe ❤!
This recipe didn’t work for me. Followed it exactly. I really wanted this to work for me.
Hi Denise, I am so sorry this didn’t work for you. Can you, please, let me know what exactly happened? I am really confident in the recipe so I am sure we can troubleshoot it. The first thing that comes to mind – did you use psyllium seed husks or psyllium husk powder?
So you use the whole husks, not the powder, correct?
Hi Crystal, Yes! Whole psyllium husk, not the powder.
Hi! Thank u for this! Can I use almond flour or another flour instead pf the coconut flour? Thanks!
Hi Anat – if you want to use almond flour, I have a recipe here: https://nutritionrefined.com/almond-flour-tortillas/
Petra,
I made these flatbreads today and made wraps with them… Amazing recipe… Loved it… Definitely adding them to my rotation… Being on Keto, bread recipes of any kind are always welcome… These were so easy and have a great taste… I tagged you in my Instagram post and credited you for the recipe… Check it out if you like @ Cheffin_with_Shibby….oh, and your YouTube channel is fantastic
Thank you so much for letting me know! I am so happy you enjoyed the wraps! ❤ LOVE the photo on Instagram 😉
I’m wondering do I buy the psyllium flakes? I was reading the comments earlier and saw you said it’s a difference. Psyllium seed husk is all new to me so I’ve never seen it before, but I did google it.
Hi Ladoris – thank you for your question. Psyllium husk is a type of soluble fiber. There are two types of psyllium – psyllium husk (also called whole psyllium seed) and psyllium powder. One notable difference between the two is the way they respond to contact with liquids. Psyllium husk powder expands and clumps into a gel-like form when added to liquids, while whole husks tend not bulk up as much. On the flip side, whole husks will give you a bit of a grainy consistency. Here is the psyllium husk I am currently using (please, note that it is an affiliate link): https://nutritionrefined.com/psyllium-husk
Don’t hesitate to reach out if you have any more questions 🙂
Hi Petra, thanks for sharing this recipe Im just wondering if you could please put the calories in each recipe you make because its flavourful and I dont want to end up eat it all..
Thank you 🙂
Hi, yes, it’s on my list of things to do. I am currently switching to a different recipe plugin and adding metric measurements to every recipe. Once that’s done, I will add the calories and nutritional info. Thank you for your patience!
The coconut flour and sylium husk have calories in the box plus the oil divided by 4. Easy
Thank you so much Petra!This recipe just a lifesaver for breadlovers who is on keto!Amazing tortillas for my tacos!
Thank you so much for the feedback, Gulsaya! So happy you like the recipe ❤
Hi Petra, It’s not like I am in the Keto mode and the bread it’s great by itself but….I made variations: once adding Spirulina for a greenish look, another by replacing water by a tomato soup leftover and last but not least replacing water by beetroot juice, al of them were great too.
Thanks, this recipe is one of my basics now.
LOVE your modifications, Ana! Thank you so much for sharing them ❤
Hi Petra, im Sandhy from Indonesia, i love love your YouTube channel and Ive made some of the recepies, keep doing awesome, love you
Aw, thank you so much Sandhy! ❤ I really appreciate your comment. Greeting to Indonesia 🙂
These flatbreads are delicious . Best GF /dairy free wraps I have ever tasted. So soft and flexible, wonderful with so many different fillings. Going to try the flax meal flatbread recipe today…
Thanks!
Thank you so much for the feedback, Pat! I really appreciate it 🙂
I just printed this recipe, found it on Facebook! Since I am just starting out on the Keto Diet through Dr. Berg, I have been looking for a suitable bread substitute that won’t affect my numbers! I am going to make this today and enjoy it!
Love your videos, have seen a couple in the past but this is the first time I have been able to really take a look at you. You and your husband are so good together, love it!
Liked your Facebook page and I look forward to seeing more of your posts. I have been rummaging through your webpage as well… Love your approach to food!
Thank you for such a kind comment, Cynthia! So happy you’re enjoying the recipes and videos. It means a lot!❤ Hope the flatbread turns out great 🙂
Hi Petra!! Just found you on YouTube!! So excited you have such amazing recipes! Can you tell me what the carbs and fiber are for this recipe?? Thank you so much
Hi Petra,
Love your website!! Just wondered, do you think this recipe could be used for dinner rolls? Cooked in the oven or flattened slightly and fried in the pan?
Ooooh, I have never even thought of that … I honestly don’t know, but will definitely give that a try. If you beat me to it, please, let me know how it went. And thank you for the kind comment. So happy you’re enjoying my website ❤
Hi Petra, thank you for posting such great recipes. Loved, loved, loved your flaxseed wrap/tortilla recipe. I’m always looking for Keto recipes. Quick question, how much almond flour should we use if we are wanting to make almond flour wraps instead of coconut?
Hi Patty – here is the recipe with almond flour: https://nutritionrefined.com/almond-flour-tortillas/ (This recipe works whether you need thin tortillas or thicker flatbread). Hope you enjoy them as much as the flaxseeds tortillas 🙂
I tried these last night and I am hooked. They were easy to make and soooo good! I like the way you explain what the chemistry may be between ingredients and why they are used in a recipe. I am working on moving away from gluten as it’s very inflammatory, so these are perfect! They are so pliable! Just love them. In addition the coconut flour is a great way to incorporate pre-biotic into our diet, something few people talk about. Excellent blog site.
Thank you so much for the comment, Zulma! So happy you love the flatbread/wraps! I really appreciate your feedback ❤
This recipe is amazing!!! Low carb, gluten free, taste’s amazing!!! Thank you!
So happy you like the recipe, Jaclyn! I really appreciate your feedback ❤
hello Petra,
this kept flat bread looks so good! I was wondering if you could provide the macros for this recipe 🙂 Thank you for the recipe.
Hi Sara – one of my readers just told me that I have the nutritional information for this recipe wrong. Sure enough, after logging into my app, I noticed that I entered wrong amount of coconut flour into the app. One flatbread has 100 calories, 5 g total fat, 13 g total carbohydrates (9 g fiber, 1 g sugar), and 2 g protein. My apologies for the confusion!
How could I make this lower carb?
Hi Judy – the majority of carbs in this recipe comes from fiber. So, the recipe is quite low carb already. I have a very similar recipe with almond flour, in which the carbs are even lower, if you’re interested.
Hi i just made the flat bread recipe and it’s delicious. Thanks you. Do you know the macros? Thank you again
Hi Chiara – one of my readers just told me that I have the nutritional information for this recipe wrong. Sure enough, after logging into my app, I noticed that I entered wrong amount of coconut flour into the app. One flatbread has 100 calories, 5 g total fat, 13 g total carbohydrates (9 g fiber, 1 g sugar), and 2 g protein. My apologies for the confusion!
Made these and they are amazing. I added some home made chipolte seasoning to give them a little extra flavour and help cover the coconut taste. Thank you for a great recipe.
Hi Felicia – so happy you liked the flatbread! Thank you for the feedback ❤
Life-changing recipe – thank you so much for sharing 🙂
So happy you enjoyed the recipe! Thank you so much for your feedback ❤
Can you tell me what brand coconut flour you use? I tried your recipe and they have a purple tint to them.
Thank you,
Leticia
I use Bob’s Red Mill. I don’t think it’s the flour though. I have read that some brands of psyllium can make your food turn purple ..
Mine turned purple as well but were still delicious!!
I have now had one batch that turned purple as well (using psyllium husk powder). Would you mind sharing what brand of psyllium you used, Cindy?
Do other nut flours work for these? Like almond?
I am excited to try these!
Thanks
Hi Rebecca – they might, however, you would need to adjust the ratio of other ingredients. Coconut flour is very different from other type of flours because it’s very absorbent. Compared to almond flour, coconut flour is denser and creates a softer product. So, if you use almond flour, the flatbread won’t be as soft and pliable. Let me know if you have any other questions 🙂
Can you substitute flax seed meal for the psyllium?
Hi Lori – I have never tried it, so I can’t say for sure. Both psyllium and flax seed meal are binders; I am just not sure if you wouldn’t need to adjust the amount/ratio of other ingredients.
Hi Petra, It looks like a great recipe. I haven’t it yet because I was wondering if I make the dough, is it possible to store it in the fridge as I would like to make fresh wraps…
Sorry about that random question…
Thanks
Nida
Hi Nida – yes, totally. You can make the dough ahead of time. Just make sure you store the dough in an airtight container (or use a piece of plastic wrap), so it doesn’t dry out.
Hi Petra. Thanks for a lovely recipe. I have made these 5 times so far and used them with scrambled eggs, curries and many other ways. They are terrific and they last for absolutely ages in the fridge.
Thanks again. This recipe is definitely a keeper.
Una
So happy you like them so much, Una. Thank you so much for the feedback! ❤️
Made them and they were nice – I think we made them too thick. They were also quite salty so a couple of tweaks for next time. Otherwise, I really liked the flavour – kinda nutty and sweet. Thanks for sharing the recipe.
Thank you so much for the feedback, Abena!❤️ You can definitely experiment with the thickness. I roll out the dough thicker if I’m aiming for flatbread (or naan) and thinner if I’m making wraps 🙂
Petra – unlike my disastrous results with the flaxseed meal recipe – these turned out great, and were VERY easy to make – used my ceramic non stick skillet that I purchased at a local home goods discount place (that I generally make pancakes with since it works so well) – thank you thank you for this recipe. I was able to squeeze out 5 even though the last made from the scraps from cutting the 8″ other ones (looked a little uneven but will still do all my lunches this week) all had a lovely golden brown color (we used coconut oil – a tiny bit – to cook them – but olive oil in the dough) and are nicely pliable. I am happy for you sharing this recipe. God bless you and yours. Thanks again.
So happy to hear that! Thank you so much for your lovely feedback!❤️ I still haven’t figured out why some people have such good results with the flaxseed wraps and others don’t. I am considering filming another video with the flaxseed wraps that would be less edited (more of a real-time video, so people can really see what I’m doing and how long each step takes). I have been making the flaxseed wraps for such a long time and they ALWAYS turn out great. So, I am thinking there is some important element I might have not mentioned (or something that I do automatically and others don’t) that is at play. Thank you once again for taking the time to share your experience with this recipe 🙂
Would almond flour work in place of coconut flour?
Hi Chris, it might, but you would need to adjust the ratio of other ingredients. It would not work as a 1:1 substitution. Coconut flour is much more absorbent than almond flour (it soaks up much more liquid), and it’s also much denser. I have never tried this recipe with almond flour, so unfortunately, I don’t know what the measurements would be.
I love your recipe. They are simple to make and yet very delicious . I have a couple of questions for you:
1) usually you need an acid ingredient for the baking soda to be active, but I don’t see it in your recipe
2) can you substitute the baking soda with baking powder and what is the ratio
3) can you add eggs and how many
Thank you in advance for your reply
I love the simplicity of your recipe. I will try it for sure. I have a couple of questions:
1) baking soda needs acid ingredient to be active. I don’t see any acid based ingredient in you recipe
2) can you substitute baking soda with baking powder
3) what if add eggs? Does it work ?
Hi Yohannes, great questions
1. Baking soda reacts not only with an acid, but also with heat (if there is no acidic ingredient). The only disadvantage (to not using an acidic ingredient with baking soda) is that your baked goods might end up tasting a bit metallic (that’s why I only used 1/4 tsp.).
2. Yes, you can. If you’re making flatbread (similar to naan), I would use baking powder or baking soda. If you just want thin wraps, I would skip the leavening agent altogether.
3. The recipe works without eggs – the psyllium is the binder here. However, you can experiment with the recipe. I have never tried flatbread this with eggs, so I can’t guarantee the results. But you can certainly give it a try 🙂
Let me know if you have any other questions.
Thank you for this recipe! It was such an easy recipe to make, and makes an awesome carb substitute. I had it with some beef curry and it was delicious. I’m so excited that it is relatively low calorie, eggless, and dairy free.
Thank you for taking the time to share your feedback, Lisa! I really appreciate it. So happy you enjoyed the recipe ❤️
I’ve made almost all of your recipes and they were all fantastic! These were the strangest ones 🙂 but only because of the dough itself; but delicious as well, and I’ve made them again and again and again.
1. I make them in a crepe pan because I have clumsy fingers and this way they lay flat. Haha
2. Doubling the recipe and adding Italian seasoning will make a great pizza crust
3. Cooking them for too long will yield a crisp flatbread – but still edible, especially with hummus
4. For those struggling with the raw dough, do as Petra says! The dough can’t stick to your hands at all.
Can’t wait for more!!!
Thank you so much for the feedback Andrea!❤️ I really appreciate you taking the time to do that. Love all the tips.
They’re beautiful in the picture but mine don’t look one thing like this. I used Bob’s Redmill coconut flour and Now whole psyllium husks. They’re brown and are difficult to flip because they’re so soft, even after cooking the first side, even though the “dough” doesn’t stick to the parchment and seems fine. I’m sure you’ve answered this in the comments already but any further direction? Has anyone else made these to resemble the picture at all? Would love to make them but this isn’t working very well for me.
Hi Daphne – I am sorry you had trouble with the recipe. The brown color is definitely caused by the psyllium. In general, the color of psyllium husk is light. The lighter the color the higher the swell volume; the higher the swell volume the better the quality. The color definitely varies depending on the brand. My psyllium is very light (by Pomme Natural Market). I just went on NowFoods website and it says that their psyllium is brownish color and natural color variation may occur. So, that’s most likely what caused the darker color. There are also brands that can turn blue or purple when mixed with other ingredients. The dough is soft and delicate for sure. However, you shouldn’t have any problems flipping it. Did the dough stick to your pan or was it just the flipping that seemed difficult?
Thank you for the reply. I’ll try to get a lighter psyllium husk. It stuck to the pan a bit and there was no way I could have handled it the way you did in the video after you cut out the rounds. It came off the parchment well enough but not almost like a “tortilla” the way yours looked in terms of sturdiness. Mine was much softer. I’ll try again and let you know.
HI Daphne – I have been making these tortillas since Petra posted the recipe. I use psyllium from a local bulk barn and the tortillas always turn out very light. Handling the dough can be a bit tricky, but once you get it to the pan, it gets easier. I usually leave the flatbread on the parchment paper after I roll it out, and then just flip it right onto the pan. This works like a charm!
One more thing that comes to mind – psyllium absorbs water as it sits. So, if you let the dough rest for some time, it might help with the softness (the dough will become a little firmer).
Thanks, everyone. When I can get my hands on the right kind of psyllium husks (I’m in Canada and can’t buy in bulk because I need it to be kosher) I’ll report back. 🙂
love u Petra!
was bored with limitted choices I have on bread while keto. Now I can’t wait to wrap.
Angelo
Hope you enjoy it, Angelo 🙂
This was so easy and delicious!! Thank you for this and your YouTube channel. You and Tanner are adorable!!
Thank you so much, Mary! I am so happy the recipe was successful! Your comment truly made my day. ❤️
You just created low carb crepes! Bit of butter, xylitol, and lemon on top and Paris is a hop skip and a jump away.
Love it! Thank you for the comment, Rob.
So, I bought Psyllium, Husk Powder for this recipe. Did I buy the wrong kind?
Hi Mary – the recipe calls for whole psyllium husk. While psyllium husk and powder are made from the same food source, the husk is less concentrated and absorbs less water. However, since you already bought the powder, I would give it a try. You might need to increase the amount of water (since the powder is more concentrated), but the recipe should still work. Please, let me know how it goes if you try the recipe.
Mary how did it go woth the powder? I purchased that as well
Hello I would love to try this recipe. But I only have the psyllium powder. Will that still work or will I need to adjust the ratios. If i need to adjust can you provide the adjusted amounts please. Thank you!
Hi Miss Monet 🙂 After having a few people ask about the psyllium powder, I decided to test it out. I just finished making a batch of this flatbread using psyllium powder (instead of whole psyllium husk), and here are my results:
1. You can substitute the psyllium husk for psyllium powder. The recipe works just as well. So, instead of 2 Tbsp. psyllium husk, you would use 2 Tbsp. psyllium husk powder.
2. My psyllium husk powder was pretty dark (a cross between brown and gray … almost like a clay), so my flatbread turned out rather dark too (much darker than when I use whole psyllium husk).
3. The powdered psyllium is more concentrated, which reflects in the flavor a little bit. The flatbread tastes more earthy.
4. The texture doesn’t change much except that with the powder the flatbread is a bit smoother (there is no “psyllium texture”), which is a plus, in my opinion.
Hope that helps. Please, let me know if you have any questions 🙂
Thank you so much for this recipe and the explanation. I’ve made these flatbreads about 5 times now and only just now realised that I have psyllium husk powder. As you say, it works well. The first time I made it, the dough was very dry and cracked all over the place as I was rolling it out. It took me an hour to roll out 6 flatbreads!
But now, I make the dough softer and that helps. Next time I will try keeping the balls in a closed container as I’m rolling out a flatbread so that the dough does not dry out too much. They keep well in the fridge – have you tried freezing them?
Thanks for a lovely recipe.
Hi Smetha – thank you for the feedback 🙂 So happy you’re getting a hang of the recipe! Yes, totally! All the instructions for freezing are in the recipe box under “instructions”, point 6. “For longer term storage, freeze in an airtight container with a piece of parchment paper in between each flatbread (so they don’t stick together as they freeze) for up to 1 month.” Let me know if you have any other questions 🙂
Duh! I guess I’ve always been so relieved to be done rolling these out that I’ve never read to the end of the instructions! Thanks for pointing it out.
No worries! Glad I could help 🙂
Such an easy receipt. I also used the powder and agree the taste is more earthy and a little stronger than I had hoped. Is there anything I could add to give it a lighter flavor?
Hi Michele – do you have access to whole psyllium husk? The flavor of whole psyllium is much milder than that of psyllium powder (since psyllium powder is more concentrated).
These are delicious! I made them with psyllium husk powder and they worked well. They were a bit tricky to roll out so I only made four (perhaps use a bit less powder next time). I rolled one up with fetta, avo and salad and had the other one just with butter – almost too good! They didn’t break or split like other wraps I’ve tried making. They’re a bit on the carby side with a keto diet so I’ll have to limit myself to one at a time! Looking forward to trying the psyllium wraps next!
Hi Rene – thank you so much for the feedback! ❤️ So happy you enjoyed the recipe 🙂
Try it with almond flour next time. Only 1 gram of carb per flat bread.
Can this be made oil free? Would you substitute something else in place?
Hi Alocasia – the oil adds a lovely soft texture, so I wouldn’t recommend leaving it out. The recipe will still work if you do leave it out, but the flatbread will turn out drier.
Hi Petra
I have noticed that your content has been reposted in late August 2018 on another site, “the fit Mediterranean” by someone named Dani. Words are the same but pics are appear to be original. Thought you would like to know- it would be so frustrating to have people stealing your content and passing it off as their own!
Thank you so much for letting me know. This is really helpful! I just followed up with that person and informed her about copyright infringement. I really appreciate you taking the time to let me know. Thank you!
This is the best flatbread recipe I’ve found for AIP. Made it for the first time today. Delicious avocado, roast chicken & rocket.
Yay! Thank you so much for the feedback, Ismac! ❤️ So happy you enjoyed it!
Once again Petra, you rock! I’ve wanted to try making these wraps for a while now. I made them yesterday to stuff for vegan burritos. They really do hold together & hold everything inside. Yummy, yummy, yummy!!! & they’re so simple to make. You are my “go-to” for vegan year-round, but especially during Lent right now. God bless you, you are a blessing to many.
Thank you so much for the comment Lisa! I am so happy the flatbread/wraps were a hit! I really appreciate your feedback and your kind words. ❤️
Fab recipe. I have altered your version somewhat so as to suit my spicy curries. To your exact recipe, I also add a generous tsp of kashmiri chilli powder and ground cumin. I add a good amount of chopped fresh coriander and finally, with the wet ingredients, I balance the newly-added dry by including a tablespoon of sugar-free, natural Greek yoghurt. The end result is a lovely spicy, slightly sour flatbread that works a treat with curries.
Thank you so much for sharing your substitutions, Clio! I really appreciate your feedback! ❤️
Great hopes but a rubbery disaster! Used ground dessicated coconut as the flour ~ so not such a fine texture as yours. Mixture was too greasy & more like a paste than a dough even after resting. Almost like making fritters, taking ages to cook in the dry pan and forming an outer skin while the centre stayed pasty…nothing at all like your wraps. Very frustrating! Thinking of halving the psyllium and maybe less oil …? Look for ‘coconut flour’ to replace this and see if that’s the key difference …more absorbent?
Hi Marigold – unfortunately, you cannot substitute coconut flour for desiccated coconut. The reason your mixture was too greasy is that regular coconut flour has a significantly lower level of residual oil content than desiccated coconut. Desiccated coconut comes from grinding, drying and pulverizing the coconut meat, retaining a level of the coconut oil in the meat. Regular coconut flour comes from the coconut meat after it has been pressed for virgin coconut oil. After the meat has had the oil removed, it is then ground, dried and pulverized. If you use regular coconut flour, you will have no problem with the recipe 🙂
Hi Petra,
thanks for sharing the recipe, they look great! I absolutely want to make them 🙂
Would be great, if you could add the gramms of the ingredients. In Germany we don´t have these cup-measures and all trials to convert american cup recepies failed because cups of coconut or almond or other flours are different in weight depending on the flour. Usually it´s said
1 cup flour = 130 g
1 cup water = 240 g
Hi Sabine – you can find the metric measurements (grams, milliliters …) on my blog already 🙂 When you scroll down to the recipe box, you will see two headlines: instructions and directions. Right above the headline “directions” is a green text that says “US Customary – Metric”. Simply click on “metric” and the measurements will automatically switch 🙂 Let me know if you have any questions.
Wow, didn´t realize the tool. This is very helpful! 🙂 Thanks for your answer.
Nevertheless in this case I doubt, that 1/2 cup is 128 g coconut flour, that would be even more than 1 full cup of almond flour in the convertion tool of the other recipies … hmm. Perhaps an error?
Oh my .. totally an error. So sorry about that. It’s fixed now!
Awesome recipe that makes the best Crackers!!!! In making the flatbread, I rolled some very thin. After cooking them I placed the thin flatbread in the oven and baked them 300 degrees for 45 min or until dried. As they cool they get crispy and walla the best keto cracker I’ve ever had. Add different herbs to change it up. Italian, everything etc.
That’s so awesome! Thank you so much for sharing. Barbara! ❤️ I am definitely gonna try this.
I have twice filled out the request for the interactive cookbook but so far no results. I would also like to have the nutritional information for the psyllium flatbread
So sorry, Retha! Can you, please, email me at info@nutritionrefined.com and let me know which email address you’d like me to use to send you the cookbook?
Wanting to know calorie count per tortilla, plz
Thank you, kindly
Hi Lillie – one of my readers just told me that I have the nutritional information for this recipe wrong. Sure enough, after logging into my app, I noticed that I entered wrong amount of coconut flour into the app. One flatbread has 100 calories. My apologies for the confusion!
Hi ! thank you so much for the recipe, will try to making this flatbread.
Hope you enjoy it, Leannie! 🙂
Hi Petra, 1 cup of water, how mach is it, 200 ml or 250 ml?
HI Olga – it’s 240 ml. If you click on the green link that says “metric” – right underneath the list of ingredients in the recipe box – the measurements will automatically convert for you 🙂
Thanks a lot! 🙂
Hi Nady – yes, that is correct 🙂
Hi Petra,
I want to know what is weight of each bread.
regards
Nadim
Hi Nadim – I am sorry. I have never weighed the finished flatbread.
Could you tell me how to bake these in an oven instead of on the stove top?
Hi Kristen – you can definitely bake the flatbread. I would recommend using a piece of parchment paper and bake the flatbread at 375 F for 10 minutes. Then flip, and bake for 10 more minutes on the other side.
Just made these and they turned out fabulous! Thank you so much for this recipe, perfect with a chicken curry. My family loved it (:
Thank you so much for the feedback, Melissa! ❤️ I am so happy you and your family enjoyed the flatbread so much!
thank you so much for sharing this recipe. It was so easy to make. Even my husband like it. (I added tumeric,, smokey paprika and caraway seeds.)
Thank you so much for the feedback, Beth! ❤️
Hey Petra,
The best low carb flat breads I have made so far. I made both thin tortilla and thicker flatbread and the came out great. I love the smell of coconut flour and no eggy smell as there are no eggs 🙂
I have a BBQ tomorrow and I will be using these in place of normal bread and bread rolls. I bet everyone else will be so jealous lol.
Thanks for all your awesome recipes.
Cheers
Terry
That’s so awesome! Thank you so much for the great feedback, Terry ❤️. I am so happy you enjoyed the recipe so much. Hope the barbecue turned out great.
Thanks Petra!
This is the first coconut flour recipe I’ve tried and I’m so glad I did! They’re great!
I’m going to try it with flax seed meal instead of the Psyllium husk (as you suggested may be possible in answer to a previous comment) because I like the taste of flax seed better than psyllium. Do you have any recommendation on how to tweak the ratio of ingredients? Or do you suggest I just try one to one and see what happens? I’m sorta new to this baking thing and don’t have a knack for it at all, so any help is appreciated.
Thanks again for the lovely web site and videos!
Hi Carolyn – thank you for your feedback! ❤️ So happy you enjoyed the recipe. Have you seen this recipe for flaxseed wraps? https://nutritionrefined.com/flaxseed-wraps/ IF you want to use flaxseeds, the entire recipe consists of just flaxseeds, which might be right up your alley if you like the taste of flaxseeds. Unfortunately, I have never tried the coconut-psyllium flatbread with flaxseed meal, so I’m not sure about the ratio.
Hi beautiful may I know the nutrition for this falt bread please
Hi Shelan – for sure! One flatbread has 100 calories, 5 g total fat, 13 g total carbohydrates (9 g fiber, 1 g sugar), and 2 g protein.
Hi, Petra. I was wonderj g if these and/or your flaxseed wraps would hold up well to an enchiladas-style treatment. That is, after theyve been maxed, can they hold up to being dipped in sauce, filled, and baked? Or is there something in their texture/structure that makes this not a good idea?
Thanks!
Hmmm, I am not sure, to be honest. I have never tried it. However, my first thoughts are that the tortillas/flatbread will keep absorbing the enchilada sauce, becoming mushy. You could try briefly frying the tortillas to create a little bit of a barrier, so that the tortillas don’t soak up too much of the sauce and therefore start to break down. I would say that the flaxseed tortillas are a bit closer to regular tortillas (they are not as soft, and slightly chewier).
That sounds great, thank you! I typically griddle/fry tortillas prior to filling them in a dish like that anyway. Ill give it a try!
These are great! I had one tonight the thickness of a naan bread and the texture was great and it was shop pliable and didn’t break at being bent. The flavor is not flour lime completely but these are good.
Awesome! Thank you so much for the feedback, Michelle! Next time would you mind adding a rating to your review? It’s super helpful for me and other readers! Thank you so much! ❤️
I did have a question for the almond flour wrap, is it the same measurement as the coconut flour?
Here is the recipe for the almond flour tortillas (the measurements are different): https://nutritionrefined.com/almond-flour-tortillas/
Again I can’t see the Ingredients only the amazon one
Where are your ingredients?¿ how am I missing them as others seem to №
Perfect and delicious recipe.. successful from the first time..Thank you so much !
Yay! Thank you so much for the feedback, Salha! ❤️
I love your recipes!!
Is there a substitute for psyllium husks?
I cannot eat them.
Thank you so much Marie!❤️ Unfortunately, the psyllium is essential in this recipe. So, no substitute (at least that I know of). Sorry!
Hi Petra
I’m going on holiday with my family and am wondering if these will stay fresh if I make them a couple of days ahead?
Hi Gail – the flatbread does last 4-5 days in the refrigerator (possibly longer) and stays quite fresh, so a couple of days should be fine 🙂
Do they freeze ok?
Hi Gail – yes, you can freeze the flatbread in an airtight container with a piece of parchment paper in between each flatbread for up to 1 month.
Hi Petra,
Thanks for posting this recipe. I am looking for all kinds of recipes with coconut flour since I want to stay away from baking with almond flour (maybe occasionally) to keep my Omega 3/Omega 6 in balance. Found this recipe on youtube and made it. It turned out great, once I got the hang of it. In the youtube video, you mention baking soda, however, in the recipe on your website, it is written baking powder. Can you please clarify which one you use? My first batch I did with baking powder. Thanks for your input.
Hi Judith – my apologies for the confusion! I wish I could update the video. The recipe on my blog is correct – I use baking powder.
Do you use the same. ratios if. using almond flour?
Hi Heather – I have a recipe for psyllium flatbread with almond flour here: https://nutritionrefined.com/almond-flour-tortillas/
It looks am the only one not getting this recipe right. By the time I rolledbthe dough it got stuck to the oatchmentboaoer under, I couldn’t get it out
Petra Pls tell me what to do, cos getting a healthy bead to eat isn’t easy. I hope to hear from you soonest.
I am so sorry you had trouble with the recipe! A few things I can think of – 1. did you use parchment paper or wax paper to roll out the dough? I know you said parchment paper, but just checking. Second, did you use psyllium powder or whole psyllium? Third, if you did use parchment paper to roll out the dough, I would recommend rolling the dough a bit thicker, at least the first few times. It does get easier once you get a feel for the dough. The easiest way to get the dough into the pan is to leave the rolled out dough on the parchment paper, flip it into the pan, and then peel the parchment paper off. I am able to lift the tortilla off the parchment no problem, but I am sure it’s just practice.
These turned out amazing! I am so impressed with all your recipes. My husband is still adjusting to our GF DF SF preservative/processed free switch up (for my child with sensitivities) and he was sooooo happy with these. ❤️
You just made my day! Thank you so much for the lovely feedback and rating, Staci! It means a lot. ❤️
Thank you so much for all you do! I love your channel in YouTube and you’re webpage is impecable!! I am looking for a recipe for my hubbies birthday celebration. So thank you so much!
Thank you for such kind words, Monica! So happy you’re enjoying the recipes.❤️
I want to make it with almond flour instead of coconut flour. Is the measurements still the same? 1/2 cup of almond flour?
Hi Selena – the measurements are different. You can find the recipe here: https://nutritionrefined.com/almond-flour-tortillas/
Hi Petra,
Thanks for the recipe, I’m wondering if i could replace psyllium husks by flaxseed meal or eggs?
Thanks
Hi Aynur – unfortunately, the psyllium is an essential ingredient, so flaxseed meal won’t work. I have never tried this flatbread with eggs, so I am not sure about that.
I have tried this receipt twice and although very tasty they turn out very dark, is this to do with the psyllium husk?
Hi Angela – yes, it’s definitely the psyllium. I write more about it here, if you’re interested. Did you use whole psyllium husk or powdered psyllium? And do you happen to know what was the purity level? The higher the purity level, the lighter the psyllium.
This recipe is perfect as a tortilla substitute, and they don’t break when folding them, amazing. Also I froze some, the way you described, and then kind of forget about them… One year later they are still the same. Not dried out or cracking or anything. Love this recipe!
Oh wow! I have never frozen them for so long, so that’s really good to know. Thank you so much for the feedback and rating, Keren!❤️
Hello 🙂 i Love this recipe and want to try it! But i only got ground psyllium husks… do you think it works as well?
Best regards, and Thank you! Julie 🙂
Hi Julie,
You can substitute the psyllium husk for psyllium powder. However, the results will be slightly different:
1. My psyllium husk powder is pretty dark (a cross between brown and gray … almost like a clay), so when I use ground psyllium, my flatbread turns out rather dark too (much darker than when I use whole psyllium husk). Also, psyllium powder tends to turn purple (depending on the brand), so I much prefer working with whole psyllium.
2. The powdered psyllium is more concentrated, which reflects in the flavor a little bit. The flatbread tastes more earthy.
3. The texture doesn’t change much except that with the powder the flatbread is a bit smoother (there is no “psyllium texture”), which is a plus, in my opinion.
Hope you enjoy the recipe 🙂
Wow, these are fantastic! So delighted to discover a great-tasting, easy to make low-carb bread as I’m on a keto diet. And I really like the fact that they don’t really taste of coconut (even though I like coconut, but don’t necessarily want coconut tasting bread). Thanks for this!
So happy you enjoyed the flatbread, Susan! Thank you so much for sharing your feedback and rating!❤️
These were fantastic, thank you! I actually made them in the fryer. So soft and yummy (and fiber!).
So happy you enjoyed the recipe, Evy! Thank you so much for the feedback and rating!❤️
I found your channel by accident and I am browsing all of your recipes. I tried making the flatbread recipe With almond Flour and I could not get to be dough to be as elastic as your video shows. I added more flour and also more psyllium in still, It kept sticking to my hands. My flatbreads did not turn out as expected at all. I could not even shape them. Your recipe shows 1/2 cup of coconut flour. Should I add more Flour if using almond? Thanks !
Hi Zitka – I have a separate recipe (for almond flour flatbread) with different measurements. Did you follow that recipe or did you try to adapt this one to almond flour? If you used this recipe and simply swapped the coconut flour for almond flour, that’s why it didn’t work. Coconut flour is much more absorbent than almond flour. Please, let me know if you have any questions.
Hello! I was wondering if it would be possible to substitute the oil or leave it out? Thank you!
You can leave out the oil, but the flatbread will be a bit drier and not as soft.
I love this flatbread, it’s delicious! Great with spicy and savory foods.
Thank you so much for the feedback, Carolyn! So happy you like the recipe!❤️
good 🙂
Thank you!❤️
What is the texture like with the psyllium husk? I can’t stand grainy textures and the last similar recipe I tried ended badly in that I could not eat it.
Hi Hannah it depends on what type of psyllium you use. However, whole psyllium (which I recommend) does have a slightly grainy texture. What brand of psyllium did you use? Have you ever tried psyllium powder? While I don’t necessarily recommend psyllium powder (because it oxidizes easily), it does have a more pleasant texture.
I’m not sure what brand… but it wasn’t pleasant. I might give the powder a try.
Hi,
If I want to make this as a bread (loaf, roll), what do I need to do differently? I am willing to experiment (so no harm if it comes out wrong).
Also, why do you not use egg? Will it help the recipe (especially if I make a bread loaf)?
Hi Gupg – I have made a loaf of bread using almond flour, coconut flour, and psyllium. I have never tried using just coconut flour. Coconut flour is quite dense, so using it as the only (base) ingredient is tricky. Are you hoping to make a loaf of bread using just coconut flour?
Just so happens, I don’t have almond flour, but I guess I will get it. I saw your bread roll recipe.
Also, what about the egg – do you avoid that for some reason? Other recipes online use lots of eggs in these kind of breads. Wondering what role it plays / doesn’t play.
A great question – eggs are truly a multifunctional ingredient. They can act as a leavening agent (they create structure and stability), a binder (the proteins present coagulate when heated, binding ingredients together), a thickener, an emulsifier (lecithin, present in the yolk, is a natural emulsifier and assists in making smooth batters), a tenderizer (the fat in eggs acts like a shortening and improves the tenderness of baked goods)… I could go on and on. All my recipes are free of animal products, which is why I don’t use eggs. Let me know if you have any other questions 🙂
have so many functions when it comes to baking. They create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
Thanks again Petra, this was yet another stellar recipe. I added a few herbs and it was very simple to make. I had it with some cauliflower hummus.
Thank you for the feedback and rating, Rockie!❤️ So happy you enjoyed the flatbread!
Could I make this with freshly ground spelt flour?
I have never tried it, so I am not sure. However, coconut flour is very unique in the way it absorbs liquid. So, I would think that if you wanted to substitute coconut flour for spelt flour, you would need to use more. This recipe might be easier to adapt as it is made with almond flour, which is similar to spelt flour. The recipe is for tortillas, but feel free to roll out the flatbread as thin/thick you like.
Can I use regular physilium husk….until this recipe, I had never heard of whole physilium husk
Hi Kim – whole psyllium husk is simply a more coarsely ground psyllium. Unless it says “psyllium powder” or “ground psyllium” on the packaging, it is most likely whole psyllium husk (which is what I use).
Thanks for this! Just perfect ingredients imo. Trying it tonight! Trying adding sesame seeds too maybe even coat one 🙂
Hope you enjoyed the recipe, Anna 🙂
Oh, in lack of olive oil I will also try using creamy coconut milk (no addatives) cause I figured coconut oil won’t really make it moist.
These are amazing! Just used as bread for a turkey , veggie sandwich. Yum.
They would be perfect with a yero platter…bread tastes similar to what is usually used and the texture is spot on.
Thank you so much for the wonderful feedback and rating, Linda! So glad you enjoyed the recipe 🙂
Hi Petra,
Thank you so much for your awesome recipes, they are simple and healthy. I just tried this flat bread recipe but don’t know why my dough and so the bread turned dark and kind of brown not as whitish colour as you have here. I tried to google to see if it was because of my psyllium husk or what but they are all talking about purple colour not this brown. Any ideas?
Thank you so much!
Hi Elle – it is definitely the psyllium. A few possible reasons:
1. What brand of psyllium did you use? Did it state the purity level?
2. Did you by any chance you psyllium powder (instead of whole psyllium)?
I write about it here (right in the beginning of the post), if you are interested in learning more: https://nutritionrefined.com/bread-rolls/
So it’s 4 nets carbs per one flat bread is that right?
Hi Ruth – yes, that is correct.
Hi Petra,
What a helpful website you have. You explain recipes so well, and I enjoy the feed back from your husband regarding the taste and texture of each bread/tortilla/wrap, etc. I really like that you don’t make us hunt for the printable recipe in a printable format. It is so easy. I am GF, grain free vegetarian and really appreciate your fine recipes and instructions. Breads and tortillas are the hardest to find to buy that taste good. I am an 82 year old grandma, live alone and your recipes give me something easy to do, for I never have really enjoyed cooking, but with a husband and 3 boys in yesteryears, I needed to so I did. I always searched for the easiest and tastiest recipes to cook. Petra, you are a jewel.
Aw, thank you Linda! I am so happy you are enjoying the recipes and instructions that go with it. Your comment truly made my day!❤️
Thank you so much for a wonderful locarb and easy recipe. I tried a few others and they all failed. Your recipe turned out BEAUTIFUL!!
So happy to hear that, Debbie! Thank you so much for the feedback and rating.
Really psyllium husk health benefits are great and added into a flatbread is super amazing .
Agreed! Thank you for the comment, Resha.
Your welcome … waiting for another informative post.
wow what a yum recipe.
HI, I just came across your website by chance, have just made these and was very impressed with the result. I omitted the oil, used whole psyllium husks, followed your instructions, found the dough came together perfectly, and they handled and looked exactly right. I probably needed to add more salt or other flavouring to get a more pleasant taste, but my main problem is the texture. I had this last year when I was keto and making all sorts of breads and crackers, but don’t know if it’s the coconut flour or psyllium husks (or combination) and am hoping you can help. While the outside of these look perfect, the inside is slightly grey and raw looking. It’s definitely slightly tacky to the touch and when eating on their own (I like to taste test my creations with no extras first), the mouthfeel is of a slightly raw dough which was worse with the thicker one I made, just to try one. What do you think?
Hi Ros – thank you for the kind words (and my apologies for the late reply). How thin was your flatbread? Was it raw only in the middle or also on the edges? How high was your heat? Did you use a non-stick pan or cast iron? Considering that you did not use any oil, you have to be careful not to cook the flatbread too long to keep it soft and pliable. However, it sound like you didn’t cook the flatbread long enough. If the flatbread was raw only in the middle (and not on the edges), I would think that you didn’t roll out the dough evenly enough. If it was raw even on the edges, it definitely needed a bit more time on the stove. The more information I have, the better I will be able to help 🙂
Hi Petra and thanks for your reply with questions.
I rolled the dough as thinly as I could and still lift it off my board; it was very pliable. I used a non stick frying pan and varied the heat being careful not to burn the flatbreads. When they looked like yours I figured they were cooked but they weren’t on the inside, so I cooked them for longer until they were quite brown in places, but it didn’t make any difference to the insides. The outsides were lovely looking and nice and dry, but once I tore them open, I could see that they were greyish in colour and slightly tacky on the insides, from the very edge to the middle. They were still pliable but If I’d cooked them any longer they would have burnt so I’m really puzzled as to why this happened,. As I mentioned before, I also had this happen when using psyllium husks/coconut flour to make bread. They are definitely whole husks, all the ingredients are well within the best by date and no amount of baking dried the insides out in the bread either. Hope that helps…
Hmm, interesting. I wonder if the flatbread was really raw inside. You know, you can actually eat the “dough” raw because neither coconut flour or psyllium husk has to be cooked. What I would do is roll out a little piece of the dough as thinly as you can and cook it in the pan. Once cooked, taste it and see if it gets better. It it does, you will need to roll out the flatbread thinner. If it doesn’t get better, it’s just the way psyllium is. I would really love to hear if rolling the dough as thinly as possible fixes the issue for you. With a very thin dough, you just have to be careful that it doesn’t turn into a cracker.