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Paleo Flatbread
This paleo flatbread recipe with coconut flour is super easy, and is a fantastic gluten-free, vegan bread to serve with stews and curries or to make wraps.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 flabreads
Ingredients
- 1/2 cup (65g) coconut flour
- 2 tablespoons psyllium husk powder (ground psyllium husks)
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup (250ml) boiled water (still hot)
- 1/4 cup (60ml) + 1/4 cup melted virgin coconut oil (divided)
optional boosters:
- 1 teaspoon gelatinized maca powder
- 1 teaspoon MCT oil
Instructions
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In a medium-size bowl, add all of the dry ingredients (including the maca and MCT oil boosters, if using) and stir together until well combined. Gradually add ¼ cup of the melted coconut oil and all of the hot water, and stir until the mixture comes together in a dough.
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Allow the dough to cool for just a few seconds until comfortable enough to handle, and with your hands, split the dough into four equal balls.
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On a piece of parchment paper, use your hands to flatten and mold each ball into a tortilla-style disc about ⅛-inch thick. You could also use a rolling pin between two sheets of parchment paper. Work quickly, as the mixture gets more difficult to mold as it sits.
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In a small skillet or crepe pan over medium heat, warm 1 tablespoon of the remaining coconut oil and cook the first flatbread for about 2 minutes until lightly browned. Flip the flatbread over, and brown the other side. Add more coconut oil, if needed. Repeat this process with the remaining three flabreads. You may need more coconut oil to cook them all.
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The flatbreads will keep nicely in the fridge for about 3 days, and can be frozen for up to 30 days.
Recipe Notes
Recipe from Food with Benefits by The Jingslingers
Photo by Trent Lanz; styling by Alicia Buszczak