Gluten Free Coconut Flatbread

In this recipe we make a quick gluten free flatbread that can be used for wraps, tacos or dipping.

Warm Coconut Flatbread

Prep Time: 3 minutes

Cook Time: 4 minutes

Ingredients

1/2 Cup Coconut Flour

2 Tbsp. Psyllium Husk Flakes

1/4 Tsp. Kosher Salt

1 Tsp. Coconut Oil

1 Cup Water

Instructions

In a small mixing bowl sift coconut flour and salt. With a wire whisk, mix in psyllium husk flakes until evenly distributed. Add water to the mixture stirring until combined and then let stand covered with a cloth towel for about 7 minutes to thicken.

Shape dough into a ball and then cut the dough into four equal pieces. Shape each piece into a ball, then separate and cover three of the pieces, as to not fry them out. Take the one uncovered piece and place it between two pieces of parchment paper (about 10-12” sq.) and with a rolling pin, roll dough out until it’s about 7” in diameter. It’s okay if the edges are not uniform, leave them like this for that rustic feel. Repeat this step for each ball of dough, lay them in a tray and keep them covered until time to cook them.

Heat a large cast iron pan on medium high. Lightly season the pan with a high smoke point oil, such as peanut, sunflower, or liquid coconut oil. Pan may smoke a bit until it has sealed and it is ready for cooking.

Gently, peal off the parchment paper from the top of your first disc of flatbread dough. Place it in the pan exposed side down. Heat for 2-3 minutes until the bread begins to puff up and the contact side has golden browning spots. Remove the paper from the top of the flatbread. Flip the disc over and repeat heating for 2-3 minutes until the under side has golden browning spots.

Transfer the bread onto a cooling rack and repeat the process for each of the covered dough balls. Serve and eat immediately. Enjoy bread while dipping with curry, as taco shells, and for veggie wrap sandwiches.