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
Weight Measurements
I have noticed that when it comes to low carb breads specifically, it is always best to measure by weight. So, if you don't have a scale, I have a recommendation below.
Texture
The tablespoons of hot water are important because when you are mixing the dough, you are looking for a play dough-like consistency. If it feels grainy- you need a little more water. I do think it is helpful to do this in tablespoons so you can make sure you do not put too much water in too quickly.
Very important to let cooked flatbreads come to room temperature. If you start to use them when they are still hot, they will crack.
Storage
You can then store in airtight container in fridge for up to 7 days. I store mine in a ziplock bag.