Perfect Easy Keto Flatbread

Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell
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.
Serves 4 Serving: 1 Flatbread

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
  • Tbsp (37 ml) avocado or olive oil, divided
  • 1 cup hot water
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  • 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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6 reviews

6 responses to “Perfect Easy Keto Flatbread”

  1. 5 stars
    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!

  2. 3 stars
    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!

  3. 5 stars
    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!

  4. 2 stars
    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!

  5. 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.


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