Updated: Sep 14, 2020
This flatbread is low carb, keto friendly, gluten-free, soft and very flavorful.
1/2 cup Coconut flour
2 tbsp Psyllium Husk powder
2 tbsp melted vegan butter
1 tbsp melted coconut oil
1/2 teaspoon salt
1 teaspoon baking powder
1 cup boiling water
1/2 tsp of dried parsley
1/4 tsp of garlic powder
Whisk all the dry ingredients in a medium bowl.
Add the oil and butter and stir well.
Add the boiling water while constantly stirring until a dough like mixture forms.
Divide the mixture into balls (size of your choose) .
Roll the balls between 2 sheets of parchment paper and flatten out.
Keep rustic or cut them into circles.
Fry in an oil free pan for 2– 3 minutes each side, until golden brown.
Enjoy topped with your favorite veggies and vegan cheese!