• Kisha Helena

Low Carb Flatbread | Cooked Two Ways


Quick Flatbread (Lower-Carb)

1-1/4 Cups Almond Flour 3/4 Cup All-Purpose Flour

1 Tsp Salt (more if want a salty flavor)

1/2 Cup Warmed Yogurt (I used Greek nonfat) 1/4 Cup Hot Water

Oil Wash

1/2 Cup Oil 1 Tbsp Almond Flour 1/2 Tsp Salt 1 Tsp Parsley Flakes (Optional)

*Do this Step First

Make Oil Wash:

Combined all oil, almond flour, salt, and parsley in a small microwavable container stair and then heat in microwave for about 1-2 minutes. Be care to not make too hot or oil will pop.

Flatbread:

Whisk flour and salt in a large bowl. Mix in hot water and warm yogurt (I had these in the same measuring cup) with a wooden spoon until a shaggy dough forms.


Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 8 minutes. Cover with plastic wrap; let rest at room temperature for at least 30 mins.


Shape dough into even fat cylinder shape and divide dough into 4 equal pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (about 2 hand sizes). Brush with Oil Wash mixture. Fold dough up like a towel. Cover with plastic wrap and repeat with remaining dough.

Now one at a time rollout your folded rectangle shapes on a lightly floured surface to about a 5" round. Repeat with remaining dough and stack as you go, separating with parchment or wax paper to prevent sticking.


Cooking Way #1:

For a more traditional flatbread/pizza’ish bread heat a medium skillet over medium-low and spray with cooking oil. Working with one at a time, cook bread, until bubbles start to puff and flip cooked through, 6–10 minutes. Transfer flatbread to a wire rack and let rest about 5 minutes before cutting into wedges or topping as desired.


Cooking Way #2:

For a flaky flatbread heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook bread, until golden brown and crisp on both sides and cooked through, 6–10 minutes. Transfer flatbread to a wire rack and let rest about 5 minutes before cutting into wedges or topping as desired.

Optional Breakfast Toppings:

Scrambled Eggs with Parsley Flakes Shredded Gouda Cheese Vegan Breakfast Sausage Cut up Yogurt/Mayo Sauce Recipe Here

© 2020 Buddy-Girl Greetings and Productions. Kisha Helena  | Bremerton, WA

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