Coconut Flatbreads with Psyllium
Coconut flour and psyllium provide fiber and bind the water into an elastic dough without grain flour. After a short rest, the flatbreads roll out easily between parchment sheets and fry quickly.
Mix the psyllium husk (12 g), coconut flour (100 g), and table salt (3 g). Add water (200 g), coconut oil (15 g), and quenched baking soda (1.7 g); mix with a spatula and then with your hands.
Knead the dough for 1 minute.
Leave the dough to rest for 10 minutes.
Divide the dough into four parts and roll each part into a ball.
Place one ball between parchment sheets, roll it with a rolling pin, remove the top sheet, and cut out a round. Gather the scraps, roll another ball, and make an additional flatbread.
Fry the flatbreads in a skillet with coconut oil on both sides until done.
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