Flat Bread (low-carb)

I developed a new flatbread you might enjoy.  Texture is chewy like an Indian chapati; flavor is very similar to a whole wheat flour chapati.  But for me, best of all……is it has no coconut taste!  Man, I love coconut, but I just really get tired of that coconut taste in everything baked with coconut flour.  This new bread recipe is excellent hot with just butter, will work well as a naan substitute with your favorite curry recipes, or for rolling or dipping into hummus or Syrian Za’atar herb/oil mixture well-known throughout the Middle East.  I think any way you decide to serve this bread, it will come very close to your expectations.  See variation notes below for also making tortillas with this batter and the nutritional numbers for that variation.

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 this batter.  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.


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, as a wrap or alongside your favorite Middle Eastern food.

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:  To make as tortillas (10) simply divide dough into TEN portions, roll as thin as possible, and cook on the griddle.  Each tortilla will have 126 cals, 11g fat, 13.37g carbs, 7.7g fiber, 5.67g NET CARBS, 4.8g protein, 180 mg sodium

6 thoughts on “Flat Bread (low-carb)

  1. Denise

    This looks wonderful. I just recived some Elkhorn flour on Amazon. ls there a way to print this recipe? I don’t see a print button. Thanks very much.

    1. Unerneath my recipes there is a large button that says Print & PDF. Just click it. Print Friendly will set up your page. Before printing, you can even increase size of fonts and delete portions of text (or photos) if you don’t want to print them. Hope you like this!

      1. Deni

        Thank you for your quick response! Yes, it is so much more helpful….can actually print the entire recipe on one page, with or without the photo. Wish more bloggers used this system.

    1. So far, I have only made it plain and with a bit of soaked, dried minced onion added to the batter. Both times we ate it hot with butter. Plan to try it with some Indian naan additives one day though. This bread is very similar to Indian naan chapatis in taste, if you have ever eaten those at an Indian restaurant. They are alos a lot like American Indian fry bread.

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