Variation of a grain-free nut-free flatbread, using sun-dried tomato.
Having a keto friendly bread is very helpful. Sometimes you just want a sandwich!
I found the basis for this recipe on a youtube video from Cooking Keto with Kristie. She uses Italian seasoning in her version but Italian is not my favorite seasoning. We are more of an oregano or basil fan here.
Last year, before going Keto, we got some wraps from Aldi that were sun-dried tomato flavor. Tiffany and I absolutely loved them. Unfortunately they were not a standard stock item and we only were able to have them once or twice. That is not all bad considering, I just saw them in the store last week and really wanted them but also, not low carb.
So I decided to try some sun-dried tomato in this flatbread recipe instead of the Italian seasoning. I did this once before, processing a few pieces in a mini-food processor. I used the same amount that I would’ve used of the Italian seasoning but it wasn’t a strong enough flavor, so this time I doubled it.
It is really simple and takes just a few ingredients.
Put the dry ingredients in a bowl . . . coconut flour, psyllium husk fiber powder, salt, sun-dried tomato, and granulated garlic (which looks a whole lot like garlic powder to me) . . . and blend.
That sun-dried tomato is moist so it will be hard to mix around but just keep at it until is is pretty well spread throughout the dry ingredients.
Next add in the oil and optional cheese. This time I used part skim mozzarella cheese.
Now add in one cup of boiling water and mix until well combined and dough is formed. Place the dough on parchment paper covered rimmed baking dish (this one is about 10″x15″ and spread out evenly.
I use the cheap disposable gloves from Dollar Tree so that it doesn’t stick to my hands. The first several times I did this I didn’t use the gloves and I kept having to dampen my hands to keep the dough from sticking to them.
Unfortunately, I did not get a picture after I’d spread it all out in the pan. And I did not get is spread very evenly because I have a small section that is a bit overly browned. Oh well, it will eat all the same.
Bake on 350º for about 20 minutes, until it is ‘dry’ and browned on the bottom.
Slide the parchment paper onto a cooling rack and cut into pieces with a pizza cutter. I cut it into 10 pieces to give a more substantial sandwich than cutting it into 16 pieces.
- 1/2 cup coconut flour
- 1 Tablespoon psyllium husk fiber powder
- 1/4 salt
- 1/4 granulated garlic
- 1 1/2 teaspoon minced sun-dried tomato
- 1/3 cup shredded Parmesan or mozzarella cheese (optional)
- 1/4 cup oil (your preferred oil: coconut, olive, avocado, etc.)
- 1 cup boiling water
- Combine the dry ingredients well.
- Add oil and cheese (if using) and mix well.
- Add boiling water and mix really well.
- Spread dough on parchment paper on a rimmed baking sheet
- Bake 350º for about 20 minutes
- Cool on a rack and cut with a pizza cutter.
I hope you enjoy the flavor of this flatbread too.
Until next time, God bless,