Low-Carb Flatbread
Rikke SvartangenLow-Carb Flatbread
Low-Carb Food Co
2 servings
10 minutes
25 minutes
608
Mediterranean
Baking
No curry night is complete without flatbread! This recipe for our low-carb version is sure to be a favourite.
Ingredients
40g Low-Carb Flour
1 tbs Ground Psyllium Husk Powder
35g Olive Oil
100ml Boiling Water
35g Shredded Parmesan or Mozzarella Cheese
¼ tsp Sea Salt
¼ tsp Granulated Garlic
½ tbsp Black Peppercorns
½ tbsp Dried Rosemary
Directions
Whisk the dry ingredients together in a mixing bowl
Add oil and cheese.
Add the boiling water last, stirring as it's added. Continue stirring until the psyllium husk and flour have absorbed all the water.
Flatten the dough onto parchment paper on a baking tray.
Roll or press out the dough until it is thin and even. Be sure it is a uniform thickness and less than 1/8-inch (3mm) thick.
Bake at 180°C for 20 to 25 minutes. Baking time will depend on the thickness of the dough.
When browned, transfer to a cooling rack. Peel away the parchment paper and allow the flatbread to cool.
Use a pizza cutter to cut the flatbread into squares
1 comment
Have made this a few times & pleased with the result. Added a little salt, black pepper & chilli flakes for added flavour.