Flatbread [ No egg, Dairy free, Gluten free, Grains free, Sugar Free, Vegan]


A vegan flat bread topped with grilled aubergine, curried mushrooms and grilled tomato

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


Here’s How

  • 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.



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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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5 Responses

  1. Abby says:

    This sounds pretty yummy and looks like it is very versatile too!

    xoxo One Stiletto At a Time

  2. candice says:

    hi prava, loooove your site! quick q, can i replace the husk powder with tapioca flour?

    • Prava Singh says:

      Hi Candice and thank you! It depends on what the recipe is and what consistency you are hoping to achieve. Pysillium husk and tapioca flour are totally different flours and you cannot inter-change them. Hope this helps.

  3. Shaista says:

    Hi Prava I tried the flat bread but grilled them in a pan. The only issue I had that the inside doesn’t seem to cook very well and I can still taste a bit of the gooey dough. How does one fix that?

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