Coconut Flour Flatbread


2 TBSP psyllium husk

1/2 cup coconut flour fresh and fine with no lumps 

1 cup lukewarm water 

1 TBSP olive oil

1/4 tsp baking soda

1/4 tsp salt


For Cooking

1 tsp olive oil to rub/oil the non stick pan


  1. In a medium mixing bowl, combine the psyllium husk and coconut flour
  2. Add in the lukewarm water, olive oil, and baking soda
  3. Give a good stir with a spatula, then, use your hands to knead the dough
  4. Add salt
  5. Knead for 1 minute (the dough is moist and it gets softer and slightly dryer as you go) 
  6. It should come together easily to form a dough. (If not, and it seems too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a dough)
  7. Set aside for 10 minutes in the mixing bowl (don’t skip this step!) 
  8. Now if the dough is soft and elastic and holding together well, it is ready to roll.


  1. Make smaller dough balls 
  2. Place one dough ball between two pieces of parchment paper
  3. Press the ball with your palm to stick it well to the paper
  4. Start rolling with a rolling pin as thin as you would like


  1. Warm a non-stick pan that you would use for pancakes
  2. Add one teaspoon of olive oil or vegetable oil of your choosing onto a piece of absorbent paper
  3. Rub the surface of the pan to make sure it is slightly oiled (don't leave any drops of oil or the bread will fry!)
  4. Flip over the flatbread on the hot pan and carefully peel off the last piece of parchment paper
  5. Cook for 2-3 minutes on the first side
  6. Flip over using a spatula and cook for 1-2 more minutes on the other side. 
  7. Let the flatbread cool down on a plate 
  8. Repeat (make sure you rub the oily absorbent paper onto the saucepan each time to avoid the bread sticking to the pan

Posted December 14, 2020

By Jennifer Johnson

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