Easy, Soft & Low-Carb Panfried Flatbread

I love fresh homemade bread. And though I take care of my weight I prefer to make bread without yeast and grain. This is one amazing keto, low-carb, gluten-free, egg-free, and sugar-free flatbread.

Low-Carb Panfried Flatbread – Recipe

The way of preparation – easy

Prep time

• Prep time – 5 minutes
• Cooking time – 20 minutes
• Passive time – 1 hour

Yields – 10 panfried flatbreads

Ingredients:

• 2  cups almond flour
• 1/2 cup flax seed flour
• 1 cup of water
• 2 tablespoons Psyllium Husk
• 2 tablespoon chia seeds
• 1 spoon of salt
• 2 tablespoon olive oil + oil for frying

Instructions on how to make pan-fried flatbread

• Knead the dough just from the flour, chia seeds, salt, Psyllium, 2 tablespoon olive oil,  and water. It should not be sticky, but it should be soft.
• Let the dough rest in the fridge or on the kitchen counter for up to an hour.
• Roll it into the roll and split it into 10 parts
• Make balls, and then they rolled with a rolling pin as thin as possible.
• Heat 1/2 tbsp olive oil in a non-stick pan over medium heat
• Place one flatbread in the pan, cook for around 1- 2 minutes – it should bubble up – then flip and cook the other side, pressing down if it puffs up.
• There should be a smallish golden brown spot on both sides.
• Stack the cooked bread and keep wrapped in a tea towel – the moisture helps soften the surface, making them even more pliable.
• Continue to cook with remaining pieces.

Nutritional Information (amount per 1 flatbread)

• Calories – 212
• Total Fat –  16 g
• Total Carbs – 8 g ( Fiber 7 g )
• Net Carbs – 1 g
• Protein – 7 g
• Cholesterol – 0 mg