Coconut Flat Bread
Do you love scooping up your favourite curry with some roti or naan bread? Me too! But for the longest time I gave up the habit because I couldn’t justify the extra carbs. Then along came the idea to use coconut flour to make flat breads. Now I’m back to my old curry scooping ways! You can also use these instead of tortillas or anywhere you’d use pita bread. Super versatile.
makes: 4
takes: 40 minutes
45g (1.5oz) coconut flour
1/4 teaspoon salt
1 tablespoon psyllium husks
2 tablespoons olive oil
1 egg
250mL (1 cups) boiling water
1. Preheat your oven to 200C (400F). Line a large tray with baking paper and grease with a little oil.
2. Mix coconut flour, salt and psyllium in a medium bowl. Add olive oil, egg and water. Stir until just combined.
3. Stand for 5 minutes to allow the mixture to cool and for the water to be absorbed by the psyllium and coconut flour.
4. Divide mixture into 4 and form each into an oval about 20cm (8in) long, using your hands to flatten to about 5mm (1/4 inch) thick. I find using wet hands helps stop it being too messy.
5. Bake ‘breads’ for 15 minutes. Turn and bake for another 5-10 minutes or until brown. The longer you bake the crispier your flat breads will be.
Variations
no coconut flour – coconut flour is a very unique ingredient. I’ve been meaning to try a flat bread with ground flax seeds but haven’t got there yet I’m afraid!
no psyllium – I’m afraid you really need psyllium for this one.
larger batch – I often double the batch to make more for freezing.
Shelf Life / Storage
Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Just warm in the the oven or in a pan with a little oil before serving.
Add to my Old Favourite Recipes
A note for those who come up with grocery list disasters, like mine of forgetting to buy eggs: I made these with powdered egg whites (mixed egg whites with flour, etc., and added the egg white water as boiling water along with the recipe amount) and they came out great. I think this was even easier than using a whole egg, because I had no concern about getting the egg mixed in well.
LOVE it Susan!
Made these yesterday, and used them for melted cheese toasties today. They are easy to make and they came out well. The one issue I had with them was adding the egg before the boiling water. I was able to mix the dough enough that I think the egg eventually settled into it well, but it looked like the boiling water was trying to cook the egg. Would the recipe still work if I allowed the dough to cool down some before adding the egg? I think that mixing everything fast enough when adding the boiling water wouls work, but I just can’t move that fast these days… Definitely a keepr recipe (and I really like them with shredded Dubliner cheese only on top).
It’s ok for some of the egg to start cooking with the boiling water Susan. It’s better to do it while everything is warm. No need to rush. 🙂
What a brilliant idea! It would go so well with coconut-based curries as well as other ones. And having a bread restores a semblace of life as I used to know it, but without the downside for my current dietary needs.
Hi, I’m very happy to try these. Really good ones. Perfect match with the Simple fish stew from the meal plan 😉
Glad you liked them Kamila!
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Thanks Judy!