and things my family loves best is some
flatbread and bread is something that
we've missed from time to time once we
started a ketogenic diet because bread
is so convenient
it makes it easy to send sandwiches and
pack lunches and that kind of thing so
this is a flatbread recipe and the first
time I made this my daughter my entire
recipe straight out of the oven it is
that good
so this is a five and it's super super
simple on the ingredients some of them
may sound a little bit strange but once
you get your pantry stocked it really is
not very odd at all so this is an
Italian flatbread we always do it with
an Italian flavor you don't have to do
that but it makes a great pizza crust my
kids love to eat it with pepperoni and
cheese and it makes it just a great
thing I want sure we can adjust the
seasonings I'll show you how to do that
what I have already is 1 cup of coconut
flour and I've got that mixed in here
already just one cup of plain of coconut
flour what I'm going to add to it is two
tablespoons of silly a mask and psyllium
husk powder this is already powdered you
can buy it whole in then powder it
yourself but I would have this online at
Amazon
basically it's Metamucil without any
flavoring just playing and so you can
find it at Walmart you're not going to
find it in the baking aisle you'll find
it more with the laxatives in the
pharmacy aisle then anyway it's just
psyllium husk so I'm going to add that
in like so that's two tablespoons so one
cup coconut flour and 2 tablespoons of
psyllium husk to that I'm going to add a
half cup of Parmesan cheese now this is
optional in the recipe the original
recipe which I will link in the
description of the video but it really
does help it give it a great flavor and
hold together you're also going to add a
half cup of oil the original recipe
calls for a half cup of Koh
oil that's a little sweet for our taste
so I like to use avocado oil or olive
oil olive oil is not exactly ideal
because idle will oxidize at high heat
so avocado oil works really well instead
you could use any oil that you prefer I
have one wonder about using ghee just
melt in ghee and you could use just
plain coconut oil so that was a half cup
of olive oil and keep in mind I'm
doubling this from the original recipe
so the original recipe says 1/4 cup I'm
sorry
1/2 cup of avocado oil if the original
recipe says 1/4 of a half cup I mean a
quarter cup I'm telling it confusing
though so then I'm going to add some
seasonings and these are all optional
but what my family enjoys on what works
well is salt definitely want to put that
in that's an eighth of a teaspoon
actually I did double that so I think
that's 1/4 of a teaspoon of salt I'm
putting a teaspoon of garlic powder
remember we like the Italian flavor and
a tablespoon of Italian seasoning is
going in ok now we want to have boiling
water in this waters hot I just took it
off the boil the recipe calls for a cup
so I'm going to need at least two cups
but one of the things I have found is
that sometimes the amount of for the
brand of psyllium husk calls for
different amounts of water so I'm going
to start with 2 cups and then I'll add
it just a little at a time maybe a
tablespoon or 1/4 cup at a time until
I'm comfortable with what the dough
actually looks like so I'm going to put
it in here and give it a stir but
between the coconut flour and the
psyllium husk is absorbing a lot of the
water and I have a neglect dish so you
can see that the water was really
floating around
and you can see it now being absorbed
and it doesn't look all that great but I
promise you this is one of our favorites
and everybody who's tried it really
likes it it's the closest thing to pita
bread I've had since we went low carb
high fat and you probably can't see it
very well but it's still there bits of
it that are not well mixed and parts of
it that are dry so I'm going to add
maybe a quarter cup more and I found
that you really can't overdo the water
so that's a quarter cup let's try that
see how it works because it will
eventually dry out so don't worry about
getting too too much water but don't add
a half cup at a time
a quarter cup should be fine and again
what I understand from working with
psyllium house and reading others
experiences online that the brand of
psyllium husk and whether you get
psyllium husk remember using powder
whether you grind it yourself or buy
already ground makes a difference and
you can see there again where it's kind
of dry so I may actually even add a
little more so far I've added two and a
word cups you don't want it terribly
terribly wet but you do want it well
mixed if I wasn't trying to videotape
this I probably would do this and a food
processor or using my KitchenAid it's so
loud when I use that that it becomes
difficult to hear me and so I don't like
to use that when I'm taping so I'm just
starting at my hand and it's really
thick I'm add a little more water I'm
not going to measure because again
you're gonna have to use your judgement
with us to but once you get it well
mixed and a nice ball make sure you have
clean hands because what we're going to
do is we're going to flatten it out on
top of some parchment paper so my oven
is already preheated preheated to 375
and let me slide all of this out of the
way just water some little reason I'm
going to take a good part of the dough
and remember I doubled it so I have the
first kind of like parchment paper and
I'm just going to spread it into the pan
my potato whole term of what I'm doing
right now is called machine I'm mushing
it into the pan and that is the very
term if you don't know that term and
obviously have not some kind in the
kitchen now we'll talk as I mission this
out and you want to get it relatively
thin so mush it out but as on the
Shannon I want to talk about other
flavors that you want that you can use
I've not thought about it as a
sweetbread before but I have wondered
what you can do with it making it a
little bit sweeter with some cinnamon
and other spices
I also wonder there's a season called
spike I wondered what you could do with
that
and I've wondered about making it more
of a Mexican flavor by adding human
maybe some dried cilantro some chili
powder I wonder if you could make it
more like a tortilla with tortilla okay
I'm squishing the cap and you can't see
it but I'm looking you can see it but I
just had a little break in it that's
okay smoosh it down fill in the hole you
want it relatively thin it will increase
in volume just a bit as it's baking not
much but a little bit but you want it
relatively thin so that it gets crispy
and what I have done before is I'll take
it out I turn it over on a drying rack
and I will show you that
follow this all the way until it's done
if I take it out and put it on a drawing
mark or baking rack or at a cooling rack
and then I spend time letting it either
put it back in the oven flipped over to
dry it out or just let it dry as it sits
on the cooling rack I actually have this
a little bit thinner than I'm
comfortable with so I'm going to add
that and okay so you push this out
remember that highly technical term that
you learned right here I'm going to push
it out until it's even all over the pan
and then I'm going to put Mia and so
we'll be back with the completed
flatbread and you can get a sense of
what it looks like okay we're back and
the flatbread I've just taken the first
one out of the oven this is about a 9 by
13 pan by the way so you can see it's
browned up on the edges and it's fairly
firm so what I'm going to do is take my
cooling rack and just put it right on
top and I'll flip it
our dog is helping he's hoping I'll drop
something
the dogs are great about that when I
cook so I've read up and join we can
just peel back the parchment paper I
like to use the parchment paper because
it just makes it easy to pull it out
and if you see it it's glistening it's a
little bit moist on the bottom I can put
it back in the oven just to dry out this
side or I can let it fill the drawing
rack and I think what I'm going to do it
send moist I think I actually am going
to put it back in the pan for just a few
minutes so it is super simple I don't
have to get my approachment paper I'm
just going to do this you can see it's
pretty forgiving if you slide it over
like that actually that's not the
backside is it that time and like I said
it's pretty forgiving I'll put it back
in the other and then we'll see how it
crisps up on that side okay so finally
the flatbreads out of the oven and you
can see it's nicely round on this side
and it's fairly and we did a good job
rolling that out you can get an idea of
the thickness there it's warm so that
needs to cool but coals to not trial
it's still warm and often I'll do this
when it's still in the hand you just
want to take a pizza cutter and cut it
and what seems to work well is to cut it
just in strips like this and then cut it
down the middle and what you're trying
to do is to get the sizes uniform enough
that you can use it for sandwiches so
I'm just going to cut it like
and at this point like I said you could
you don't have to cut it you could use
it for a pizza crust you could use it
for dips I'm just going to get straight
down the middle as straight as I can and
I'm already not quite straight and I'll
continue to let it cool and I store this
and as a flux razor bag in the freezer
what tends to work well in terms of
thickness if it's like these two would
make good mates for a sandwich because
they're roughly the same size and then I
might put these two together because
they're roughly the same size and I'm
just gonna let them cool and again you
can use them for sandwiches these are
warm but as they cool and when you make
them you can tell that they do roll up
pretty well so you could just fold them
over if you want it to without breaking
them too badly and you're sturdier as
they click this is our flatbread and
I'll link to the recipe in the
description of the video I hope that you
enjoy it
This recipe is quick and easy and uses coconut flour and psyllium husk powder to make a sturdy flatbread. This recipe tastes more like pita bread than any LC recipe I've tried. I deviate from the original recipe and add 1/4 cup of parmesan or mozzeralla (per batch). I also prefer using avocado oil or olive oil over melted coconut oil. Use what you prefer. For this recipe I add Italian flavors, bur rosemary and cracked black pepper would be fantastic too. Let me know what flavor creations you develop!http://pinterest.com/pin/AxVySQAQQH8BSG7KiVkAAAA/