This is a recipe for a coconut flour and psyllium husk flatbread containing no egg, that I came across on Epicurean.com and adapted it for a Paleo lifestyle and a vegan flat bread recipe for the days that I abstain from meat eating for religious reasons.
The recipe produces a light and fluffy, almost nutty tasting flat bread in not using herbs and spices to alter the natural flavor of the psyllium husk which adds to the “wholewheat” taste without grains. Both coconut flour and psyllium husk (available at health stores and selected pharmacies) are high in fibre, so this flat bread renders a filling addition to veggies and meat too. It may be used as a wrap, or pizza base, naan bread /roti (rolled out thinner) or sandwich with filling of your choice.
That this flat bread is dry fried on a non stick pan or on a griddle pan or electric griddle where no fats and oils are used and does not alter the taste is delightful. The rolled out dough does spread to create a large flat bread when cooking, so leave space between two as you dry fry or grill them.
The texture is perfectly light and fluffy and somewhat unbelievable that this is a processed flour and grain free bread. For those missing rye or wholewheat in their lifestyles, this is guaranteed to provide you with the taste and better nutrition that the processed and grain-filled flour kind.
60g or 4 tblsp coconut flour
2 tblsp psyllium husk powder
40g or 4 tblsp coconut oil (or melted)
1/2 tsp Himalayan or sea salt
1 tsp bicarbonate of soda
250ml boiling water
Optional: herbs and spices eg garlic powder, onion powder, Italian herbs
- Mix the dry ingredients well.
- Add the oil, mix well, then add the boiling water and continue mixing until a soft dough forms.
- Divide the dough into 4 large balls.
- Roll the balls between 2 sheets of baking or waxed paper to flatten and shape.
- Dry fry in a pan for 2– 4 minutes each side, until golden.
- Serve immediately – They may be aluminium foil-wrapped and warmed up later within the day.
- This recipe makes 4 flat breads.