These low carb flatbreads are a lovely alternative if you are restricting your carb intake, they are easy to make and make a great replacement for pitta breads, nans etc.
The recipe is from Tom Kerridge's Dopamine Diet book and they really do work alongside a curry, or whenever you would usually use a wrap of some kind.
They are great to eat with the bbq fish recipe - Spiced Monkfish with yoghurt dressing, see link for recipe.
Ingredients:
40g butter
60g coconut flour
15g powdered psyllium husk
1 tsp baking powder
1/2 tsp salt
Method:
Melt the butter in a small pan over a medium heat and cook until nut brown and fragrant, remove from heat.
In a bowl, whisk coconut flour, psyllium husk, baking powder & salt together until well combined. Trickle over brown butter and mix to a buttery paste.
Slowly pour on 250ml boiling water, stirring constantly, keep stirring until you get a smooth, stretchy dough.
Divide dough into 6 balls, roll out each ball thinly between two sheets of baking parchment.
Heat a large, non-stick frying pan over a high heat. Cook flatbreads, one at a time for about 1 minute on each side. The dough will rise and become a light, toasty flatbread. Serve immediately.
Notes on where I source my ingredients:
Coconut flour & psyllium husk from The Good Food Shop, The English Market or any good health food shop
Recipe from Tom Kerridge's Dopamine Diet cookbook, if you are interested in buying Tom's book, please click on the link.
Thank you
Jacqui
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