Psyllium and Almond Meal Flatbread – Gluten free | Vegan| Keto | Paleo

Instructions

1) In a medium mixing bowl, combine the almond flour, psyllium husk, and baking powder stirring well to remove any possible lumps and to make sure the mixture is evenly mixed.

2) Make a well in the centre and add in olive oil and warm water. Stir it well with a spatula or wooden spoon for a minute, then use your hands to knead the dough. Knead for 1 minute. It should be slightly sticky. If the dough is too sticky, add a teaspoon of psyllium and knead through. Set aside for 10 minutes.

3) Cut the dough into 4 even pieces. Roll each piece into a small ball. Place one of the dough balls between two pieces of baking paper and press the ball with your palm to flatten it out a little bit. Roll it out as thinly as you like. We usually make them between 15-20cm in diameter, and between 1-2mm thick. Take off the top layer of baking paper from your flatbread.

4) To cook the bread, heat up a non-stick pan over medium-high heat and add 1 tsp./5 ml olive oil. Rub the surface of the pan with a piece of an absorbent paper towel to get rid of any excess oil in the pan (so the flatbread doesn’t fry). Flip over the flatbread on the hot pan and peel off carefully the last piece of baking paper. Cook for 2-3 minutes on the first side or until golden brown, flip over using a spatula and cook for 1-2 more minutes on the other side.

5) Repeat the process for the next 3 flatbreads. Make sure you rub the oiled absorbent paper onto the pan each time you remove a flatbread, so the flatbread doesn’t stick to the pan.

6) Store leftover flatbread in an airtight container in the refrigerator for 4-5 days. To heat them again, place the bread in a clean tea towel and microwave for 20 seconds.