The mixture should have a doughy texture.

Let sit for 5 minutes for the liquids to distribute. Add the water and mix until well combined.Add the coconut oil and mix until well-combined.Stir well to combine and remove any lumps. Combine the coconut flour, psyllium husk, baking soda and salt, if using, in a medium bowl.However you cook them, these little vegan keto flatbreads are very forgiving and generally hard to burn. In the oven, you can arrange them all on a baking sheet and just remember to flip once. The skillet method adds attractive brown spotting but can be a little more work as you need to cook the flatbreads one at a time and flip. Did I mention this vegan keto flatbread recipe is almost foolproof?įrom there, it’s up to you if you want to cook your flatbreads in the skillet or the oven. I improvised a silicon mat instead of parchment paper and a can of tomatoes instead of a rolling pin. Combine the scraps you cut away to make your last 2 flatbreads. Start by dividing the dough into quarters and rolling each out to 1/4 inch thick before cutting with the bowl.

If you want to get fancy, like I did here, you can roll out the dough between two pieces of parchment and use a bowl as a template to create near-perfect circles. Most of the time I just combine the ingredients in a bowl using my food scale (no measuring cups or spoons to wash (and let them sit for 5 minutes or so.) Then, I divide the dough into 6 balls and press them into flat little disks with the heel of my hand.

Coconut flour flat bread