Inspiration
I want to start off by saying, this recipe is adapted from a YouTuber Heavenly Fan. She is so creative and adorable to watch! She always has so much fun when she is making her videos. Go ahead and look her up and watch some of her videos. Her “potato chip” recipe is amazing also! I will share that one too.
Easy, Fast, and Versatile
This flatbread/tortilla recipe is delicious, fairly quick and easy to make. The only difference vs the video from Heavenly Fan is the amount of water and the sit time that I had to adjust. I am not sure if it is because of the humidity here in Houston or what… Thankfully Heavenly Fan explains the texture and that helped me perfect the recipe.
These flatbreads/wraps/tortillas are so versatile. To name a few, breakfast wrap, ham & turkey wrap, quesadillas, or even throw some fajita or taco meat in there for tacos. I love that it is so versatile.
Texture
Texture, Texture, Texture.
Keto/ Low Carb cooking, unfortunately, has some challenges when it comes to making sure you have the right consistency to get the best result. Heavenly Fan has a few recipe’s that she shares and I love how she explains why she likes to use her hands to be able to make sure whatever she is making has the exact texture she is looking for. Thankfully, she is very tactile with her videos, and I love that she has so much fun as she explains what texture she is looking for. The best way I can explain is you want to really mold the dough so that you get to the play dough texture needed. Where it isn’t sticky, but you can tell it has moisture in it and it is more smooth and not grainy.
You can click below to see the video of me making the Keto Flatbreads.
Low Carb/ Keto Flatbread/Tortillas
Ingredients
- 50 g Almond Flour
- 50 g Oat Fiber
- 20 g Psyllium Husk
- 1 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- pinch of salt
- 2 Tbsp Olive Oil Or Avacado Oil
- 14-16 Tbsp Hot Water
Instructions
- Mix all dry ingredients into a large bowl
- Add Oil & Hot Water
- Mix and then use your hands to incorporate the water and the dry ingredients to make a dough. The dough should be like a play dough texture. Not too wet and not too dry. If it feels grainy- add more water.
- Once it is the right texture, make into a ball.
- Cover bowl with cling wrap for 10 minutes.
- Turn your stovetop on Low heat- thinly coat your pan with olive or avocado oil
- (You want your oil hot when you are ready to cook the flatbreads)
- Cut the dough into 6 even pieces and roll each piece into a ball.
- Use tortilla press or 2 pieces of parchment to roll your balls down to paper thin circular tortilla shapes
- Carefully put paper thin flatbread dough in hot pan with oil and cook for 2-3 minutes until edges start to brown.
- flip and cook for another 2-3 minutes
- let cool on cooling rack until room temp
- Once room temp- they can be happily enjoyed or stored in airtight container in fridge
Notes
Food Scale
My food scale is so old, I don’t even remember where I got it. But the below would work just fine. I like to use clear bowls or small bowls for measuring my food so I can easily see the measurements.
Here is the tortilla press that I used. HIGHLY recommend. Since I make these wraps almost weekly- This has definitely got some good use.
Depending on how much Almond flour you use, this may be too big for you.. However, I seem to go through a few of these a year. The super fine almond flour has worked the best for all of the recipes that I have tried.
Oat Fiber has been great because it is basically zero carbs. I have liked this brand.
I have used a few different brands of Xanthan gum, and I honestly haven’t found one better than the other.
This is the Psyllium Husk that I have been using. I have heard that some brands may tint your recipes purple. I have not seen that issue with this one.
