Low-Carb Flatbread

Low-Carb Flatbread

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

1. Whisk the dry ingredients together in a mixing bowl
2. Add oil and cheese.
3. Add the boiling water last, stirring as it's added. Continue stirring until the psyllium husk and flour have absorbed all the water.
4. Flatten the dough onto parchment paper on a baking tray.
5. 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.
6. Bake at 180°C for 20 to 25 minutes. Baking time will depend on the thickness of the dough.
7. When browned, transfer to a cooling rack. Peel away the parchment paper and allow the flatbread to cool.
8. Use a pizza cutter to cut the flatbread into squares