This recipe I have been working on awhile. Texture is chewy like an Indian chapati; flavor very similar to a whole flour chapati. And best of all……yay! no coconut taste! Man, I love coconut, but I just really get tired of that feint coconut taste in everything I bake. 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. See variation notes below for making tortillas with this batter and their nutritional numbers if you do this as tortillas.
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!
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: Can be used to make 10 tortillas. Simply divide dough into TEN portions, roll as thin as possible, cook the same way. For 10 tortillas, each tortilla would have 126 cals, 11g fat, 13.37g carbs, 7.7g fiber, 5.67g NET CARBS, 4.8g protein, 180 mg sodium