Low-Carb Flatbread
No curry night is complete without flatbread! This recipe for our low-carb version is sure to be a favourite.
Ingredients
- 40 g Low carb flour
- 1 tbs Ground psyllium husk powder
- 35 g Olive oil
- 100 ml Boiling water
- 35 g Shredded parmesan or mozzarella cheese
- 1/4 tsp Sea salt
- 1/4 tsp Granulated garlic
- 1/2 tbsp Black peppercorns
- 1/2 tbsp Dried rosemary
Instructions
- Whisk the dry ingredients together in a mixing bowl
- Add oil and cheese.
- Add the boiling water last, stirring as it's added. Continue stirring until the psyllium husk and flour have absorbed all the water.
- Flatten the dough onto parchment paper on a baking tray.
- Roll or press out the dough until it is thin and even. Be sure it is a uniform thickness and less than 1/8-inch (3mm) thick.
- Bake at 180°C for 20 to 25 minutes. Baking time will depend on the thickness of the dough.
- When browned, transfer to a cooling rack. Peel away the parchment paper and allow the flatbread to cool.
- Use a pizza cutter to cut the flatbread into squares
Notes
Tip! The seasoning can be changed to suit your taste. The cheese can also be omitted to cater for dairy free.
Nutrition
Calories: 608kcalCarbs: 4.7gProtein: 28gFat: 49.9g
Tried this recipe?Let us know how it was!