Buttoni's Low-Carb Recipes

Flat Bread (low-carb)

Posted on: August 26, 2018

I miss having flat bread when I serve Middle Eastern and Indian foods.  This recipe I have been working on for quite awhile is finally where I want it both in texture (very chewy) and flavor (no coconut taste).  It is excellent hot with just butter, will work well with your favorite curry recipes, or for rolling or dipping into some hummus or Syrian Za’atar herb/oil mixture well-known throughout the Middle East.  I think any way you decide to serve it, this bread will come very close to your expectations.

This recipe is not suitable until you are at the grains rung of the Atkins carb re-introduction ladder as there is flour product in it.  But I found this necessary as all trials for such flat breads using coconut flour alone, almond flour alone or any combination thereof just has not done it for me.

Although this can be used as an Indian chapati substitute (flavor is very similar), I’m presently working on a chapati recipe that will cook up even thinner and have more of a whole wheat taste, hopefully.  Stay tuned!

INGREDIENTS:

Spread with Za’atar Herb Oil

1 c. low-carb CarbQuik bake mix (I order at Netrition)

1 c. almond flour

½ c. Einkorn flour (I order from Jovial Foods)

3 T. psyllium husk powder (no substitute available)

1½ tsp. baking powder

¼ tsp. sea salt

2 T. olive oil

1¼ c. boiling water (added slowly, as all may not be needed)

1 T. olive oil for browning on griddle

DIRECTIONS:   Bring a kettle of water to boil and pour off 1¼ c. into a measuring cup (preferably one with a pour spout) and have by your work bowl.  Measure dry ingredients into a large mixing bowl and stir well to blend ingredients evenly.  Drizzle the 2 T. olive oil over the dry ingredients.  With water in your left hand and a fork in your right, slowly pour most of the water (1 c.) over the dry ingredients whisking with your fork continuously as you do so.  All should begin to come together into a single mass of dough.  It will firm up as you work the dough.  Only add the remaining water (in small increments) if the mass of dough seems too dry to knead.  Dough will be a little sticky at first, but it dries slowly as you work it.  Use a silicone spatula to help you work the dough into a contiguous ball of dough and to scrape down the sides of the bowl to get all the dough.  Let dough sit on counter for 12-15 minutes or until you can hand knead it.

Knead the dough 8-10 times.  You can dust your hands with some low-carb flour to help you with handling if need be, but if the dough has set long enough, it should be getting dry enough extra flour dusting should not be necessary.

Set dough ball on a silicone sheet (or a piece of plastic wrap “glued” to your counter with a swipe of water), form a log shape with the dough.  Cut the log into 8 equal pieces.  Roll each into a smooth ball of dough with your palms and set on the edge  of your silicone sheet while you work.  Cover with a clean kitchen towel if you are a slow worker so it won’t dry out.  Heat a non-stick griddle to medium-high heat.  The remaining 1 T. olive is for oiling the griddle.  With your spatula, dot the griddle lightly between batches as you cook the breads, much as you do when making pancakes.

I cook 2 flat breads at a time on my griddle (spans 2 stove burners).  Using your palms and fingers, press 1 ball of dough on your silicone sheet into a 5-5½” circle.  Again, you can dust your hands with low-carb flour if need be, but I found it wasn’t necessary.  Lifting the silicone sheet, tip the flat dough round onto your free hand and transfer to hot, oiled griddle (toward the back).  Repeat for 2nd ball of dough on the front of the griddle.  Brown them to a golden color on both sides.   Remove to a serving platter and set near stove to keep warm while you cook the remaining 6 breads.  Serve at once with butter, za’atar herb/oil mix or your favorite Middle Eastern foods.

NUTRITIONAL INFO:  Makes 8 flat breads, each contains:

157 cals., 13.8g fat, 16.7g carbs, 9.62g fiber, 7.08g NET CARBS, 6g protein, 224mg sodium

VARIATION:  You can use this dough to make tortillas.  Just divide the log of dough into TEN portions and roll it out at thinly as you can.  Each tortilla would have 126 calories, 11g fat, 13.37g carbs, 7.7g fiber, 4.8g protein and 180 mg sodium

 

 

 

10 Responses to "Flat Bread (low-carb)"

Hi Peggy, I can not do soy in the carbquik, do you have a suggestion on a replacement in your recipe.

When it comes to breads, every substitution is an experiment that may or may not work. That said, you could try some other low-carb bake mix that doesn’t have soy product in it. Perhaps one of Jennifer Eloff’s mixes at her blog Splendid Low Carbing with Jennifer. She doesn’t do soy either. Her mixes all perform well. I think her Splendid Low Carb Bake Mix is the lowest carb mix she makes. 🙂

I’m wondering if anyone has tried doing the mixing/kneading work in the bread maker (but doing the actual cooking in the skillet, of course). I have so much arthritis in my hands that I tend to use the bread maker for the manual labor of mixing and kneading.

Oh, Mary, I have it bad in my hands, too. I didn’t work this dough very much, just a few palm pushes is all I did.

I wasn’t referring to the “too” (that’s just trivia) – if the dough is too wet to knead, why would you add more water?

Sounds wonderful. Thank you for sharing this recipe. Is there a substitute for the Einkorn flour?

Not really, Dee. Einkorn flour is not GMO and lower in carbs than other flours. You can up the CarbQuik and see what happens. May cook up OK for you, but you’ll be altering the carb numbers making that kind of change and need to recalculate.

Thanks for your response, Peggy. I will get some Einkorn flour.

Looks yummy, Peggy; can’t wait to try it!

Came out pretty good, Mary. I see a lot of potential with this one.

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