Soft & Flexible Low-Carb Flatbread Perfect for Wraps or Dipping 😋👍
Ingredients:
1 cup / 112g almond flour, finely ground
1/4 cup / 35g sesame seeds (plus more for sprinkling)
2 tablespoons / 16g psyllium husk powder
1 teaspoon / 5g baking powder
1/2 teaspoon / 3g sea salt
Optional: 1/2 tsp garlic powder or onion powder
2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water, rested 5 mins)
2 tablespoons / 30ml olive oil or melted coconut oil
1/4 cup / 60ml warm water or unsweetened almond milk
Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, sesame seeds, psyllium husk powder, baking powder, salt, and any optional seasonings.
3. In a separate small bowl, lightly whisk the eggs (or prepared flax eggs). Whisk in the oil and warm water/almond milk.
4. Pour the wet ingredients into the dry ingredients. Stir until a sticky dough forms. Let it sit for 2-3 minutes for the psyllium husk to activate and thicken the dough slightly.
5. Transfer the dough to the parchment-lined baking sheet. Place another sheet of parchment paper on top.
6. Roll the dough out between the parchment sheets into a thin rectangle or oval shape (about 1/4 inch or 0.5 cm thick).
7. Carefully remove the top parchment paper. Sprinkle the top of the dough with extra sesame seeds if desired.
8. Bake for 12-15 minutes, or until the flatbread is set, dry to the touch, and the edges are just beginning to turn golden. Do not overbake, or it will become crispy instead of soft.
9. Let cool slightly on the baking sheet before slicing or using as a wrap. It's best enjoyed warm or at room temperature shortly after baking.
Recipe Information:
Preparation Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Calories per Serving: Approx. 180 per serving (1/4 of recipe) | Number of Servings: 4
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