You will be absolutely amazed at the perfect texture of this pita bread. It does not taste low carb. The texture is 100% bread and as an added bonus, this flatbread couldn’t be easier to make. There are no extra steps required to work with yeast, or resting periods. Simply weigh out the ingredients using a kitchen scale, mix the dough, roll it out, and cook it in a skillet. This bread remains soft and delicious for 4 to 5 days stored at room temperature. You can bend and roll this flatbread so it is great for sandwiches. It reminds me of pita bread, just a bit softer. The key to getting this bread just right is the temperature of the skillet. If it’s not high enough, it won’t puff up at all and will end up being somewhat fragile. For the best-tasting bread be sure to roll it out thin. [Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell]
Ingredients List
- 1/2 cup (60 g) coconut flour
- 1/4 cup (28 g) blanched almond flour
- 1 Tbsp (16 g) psyllium husk powder
- 1/2 tsp double-acting baking powder
- 3/4 tsp Himalayan salt
- 2½ Tbsp (37 ml) avocado or olive oil, divided
- 1 cup hot water
Instructions
- Combine the coconut flour, almond flour, psyllium husk powder, baking powder, and salt in a medium bowl. Mix well, then add 1-1⁄2 tablespoons (22 ml) of oil and the water. Stir together for 30 seconds, then knead the dough for another 2 minutes to make sure it’s smooth, thick and isn’t sticky.
- Place a nonstick frying pan on the stove and preheat it over medium heat. Form the dough into a ball and cut it in half both ways to produce four evenly sized pieces of dough. Roll the first one out between two sheets of parchment paper. You want your dough to be thin, about 1/16 inch (1 mm). Using a 7-inch (18-cm or similar size) pot lid, cut the dough into a circle. (You can skip this step if you don’t care about having perfectly round bread.) If using the pot lid, you will end up with extra dough; roll these scraps together and form additional bread rounds (you will be able to form one to two additional flatbreads).
- Pour 1 tablespoon (15 ml) of avocado oil into the hot skillet. Add the first piece of rolled-out bread to the hot skillet and set a timer for 2 minutes. Flip the bread after 2 minutes and cook the other side of the bread for an additional 2 minutes. Remove from the pan and set aside to cool. Repeat these steps with the remaining bread dough.
- Note: Keep an eye on your bread. If your flatbread does not puff up at all, and breaks easily when bent, this means your heat needs to be turned up. If your flatbread burns in the first 2 minutes on the stove, this means your heat is too high.
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Did not work as anticipated. I added some pizza spice to it which improved the falvour and decreased the coconut taste. In order to keep from breaking while flipping I had to use a griddle and a large pancake spatula, however, it did break easily after cooking and could not really be used as a flatbread.
Thanks for adding the weights to the ingredients! Also, do not try this recipe without the psyllium husk powder…didn’t have on the first attempt so I tried acacia powder and ground flax seed as a substitute. No go – like wet mashed potatoes. I saved the soggy mess and ordered psyllium husk powder right away. Added it when it came in and the dough worked perfectly. The second time I made this I found that letting the dough rest a bit before rolling resulted in a smoother, stronger “pancake”. We love this recipe and it will be a staple here!!
Very easy to make. I followed the recipe and found it to be quite salty so I’ll reduce the sea salt quantity next time. The dough was easy to work with and the flavor is great!
Thank you for sharing your thoughts, MC! As to salt, can you share what kind you used? We call for sea salt in most of our recipes because table salt is much saltier (and finer). Kosher salt is also good.
So just tried this recipe and taste was good, texture was good, easy to make but would break when I folded it over. Pretty fragile but I was satisfied! Good way to use up coconut flour when you have an over abundance of it! 😂
Thanks for sharing the recipe!
The macros posted at the bottom of the recipe are incorrect. It appears that they do not include the calories and fat for the olive oil. Not only that, but while there are 1.5 tbsp of oil in the dough, I find I end up using at least another 2 tbsps in the pan to cook all 4 flat breads. That means there is an additional 14*3.5=49 grams of fat in an entire batch or 12 grams of fat per serving. While the oil in the pan is not added to the dough, it has to go somewhere so in gets absorbed while cooking. That’s why you need to count all the oil used, including the oil used to cook.
Thank you for this important feedback. We truly appreciate this perspective. This particular recipe is not from our culinary team, but published with permission of The Ultimate Keto Cookbook so we can’t change the macros. That said, we do test all recipes and have found that the amount of oil you need to cook with can depend on the type of pan you use.
According to my app the macros are way off — well over double the carbs and calories listed. I guess I’ll recommit to entering ingredients BEFORE I make the recipe, even if posted on Keto Mojo.
I can’t review because I haven’t made it. Before I buy the ingredients I have a question. May I make one flat bread and store the dough in the fridge? Or, how long will cooked flat breads last? Fridge? Counter?
Looking forward to trying the dough. I WANT a sandwich!
Cooked flatbreads should last a day or two wrapped at room temperature, or could be frozen and should thaw nicely. You can store the uncooked dough overnight so long as it’s tightly wrapped and refrigerated. Halving the recipe is also an option since they’re super easy and fast to make.
Maybe I did something wrong, but this did not work out at all. I measured everything precisely, but it was not dough in any sense of the word. It more like stiff oatmeal. How does one need that? I added another 1/2 cup of almond flour but it was still very mushy. When I tried to put it in the pan, it fell all apart. When I tried to flip it, it fell apart. I really don’t know how one makes this “bread” but my attempt was an epic fail.
We’re so sorry for the epic fail! That’s no fun. Some flour, especially almond flour, varies dramatically in weight, so simple measuring-measurements can cause problems. We added the weight of the flours to the recipe with hopes that this helps bring you to epic success!
Tried these today and loved the texture and taste. My husband is fussy about any kind of flatbreads, pitas and tortillas and he was impressed!
Excellent recipes!
This flatbread tasted amazing! But, mine broke on contact with the pan and on flipping too. What am I missing or doing wrong while making the dough? I followed the recipe to the letter (used almond instead of avocado oil, if that’s useful info). ?
It’s possible the brand of flour you have is heavier, our suggestion is to add a little more water next time!
I had the same issue with the bread breaking up when I tried to flip it. Adding more water would not solve the problem as the dough preparations was exactly as described by following the recipe. If I added more water the dough would likely become sticky and make matters even worse.
We’re sorry you had issues with the bread. We are finding that results can vary based on the brand of flour used. We tested the recipe again and found very good results with Bob’s Red Mill brand flour.
Amazing recipe! We had steak pita sandwiches with peppers and onions. The bread is slightly softer than pita and folds easily without breaking.
It’s almost sweet. My husband compared it to a pancake.
We’re totally impressed and this is now a required staple in our kitchen!