Try this Buttery Low Carb Flatbread recipe, or contribute your own.
- Carbohydrate 8.9365254156746 g
- Cholesterol 0.40833333250489 mg
- Fat 41.8568383331511 g
- Fiber 5.1790498470068 g
- Protein 6.3024883326478 g
- Saturated Fat 10.7293045415532 g
- Serving Size 1 1 Serving (73g)
- Sodium 16.3467499782534 mg
- Sugar 3.75747556866781 g
- Trans Fat 2.10182174999068 g
- Calories 418 calories
Step-by-step
- Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined.
- Add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form.
- Work the dough to allow the flour and xanthan gum to absorb the moisture.
- Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions!
- Heat a large skillet over medium heat and add oil.
- Fry each flatbread for about 1 min on each side.
- Brush with butter (while hot) and garnish with salt and chopped parsley.
Traditional wheat flatbreads rely entirely on gluten networks to stretch thin without tearing, leaving grain-free alternatives prone to crumbling unless specific structural adjustments are made. Almond flour lacks gluten proteins entirely, making it dense and crumbly when heated alone. Without assistance, high-fat nut flours simply break apart under pressure. Solving this structural deficit requires precision agents to mimic wheat elasticity effectively.
Xanthan gum serves as the essential binder here, trapping moisture and providing the stretchy texture normally achieved through kneading wheat dough. Coconut flour absorbs significantly more liquid than almond flour, operating at roughly a four-to-one substitution ratio, which means exact measurements are mandatory to prevent a chalky interior. Whisking dry components thoroughly distributes the two teaspoons of xanthan gum evenly, preventing gummy pockets from forming during hydration.
Portioning the dough into four equal sections allows each piece to cook uniformly in a preheated skillet over medium heat for precisely one minute per side. Brushing the hot surface with melted butter immediately after frying opens the crumb structure and softens the exterior crust. Wrapping cooled portions tightly in plastic permits freezer storage for up to thirty days, requiring only a brief reheat on a hot skillet to restore pliability.
