Coconut Flour Flatbread

4.96 from 42 votes

This coconut flour flatbread makes an all-purpose accompaniment to any meal. It's soft, tender, pliable, and has a light coconut flavor. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Prep Time10

Cook Time10

Total Time20

Servings: flatbreads

Calories: 100kcal

Equipment

Ingredients

1/2 cup coconut flour
2 Tbsp. psyllium husks , whole
1 Tbsp. olive oil
1 tsp. baking powder
1 cup warm water
salt , to taste

US Customary - Metric

Instructions

Prepare the dough. Add the coconut flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water – it takes about a minute or two – the dough will get drier and easy to work with.
Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn’t stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5 g psyllium at a time. If it’s too dry, add 1 tsp./5 ml water at a time.
Roll out the dough. When you’re ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. If this is your first time making gluten-free flatbread, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the flatbread, the easier it is to handle.
Shape the dough (optional). Depending on the type of flatbread you want to make, you'll either want to create a round shape or an oval shape. I usually use a bowl or a lid to make a round shape and cut out a perfectly round flatbread. If you have a tortilla press, feel free to use it. Keep the outside dough to reform a ball and roll out 1 more flatbread.
Cook the flatbread. Flip the flatbread onto a hot, non-stick skillet and cook it for 2-3 minutes on the first side. Then flip it over, and cook it for 1-2 more minutes on the other side. I use a well-seasoned cast iron skillet, but I imagine that any non-stick surface will work. A stainless steel surface will not work!
Store. Leftover flatbread keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each flatbread (so the flatbreads don't stick together as they freeze) for up to 1 month.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition