How To Make Homemade Low Carb Flatbread (Video)

This low carb naan lavash style flatbread is a versatile coconut flour based dough that can be used to make everything from pizzas to pita chips. It’s incredible authentic bread-like texture is what makes this recipe stand out from other keto naan recipes!

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I have always been drawn to flatbreads like this because I find them especially delicious (and necessary) when eating saucy Indian food or Middle Eastern Cuisine. I find having a bread like dipper to soak up all that extra goodness is crucial to a good meal!

I traditionally set out to create a naan bread that was keto friendly to pair with my favorite Butter Chicken Meatballs recipe, though that original recipe was great I find these new adjustments to just take it to a whole new level.

This transformed this recipe from a basic naan style bread to a versatile keto flatbread recipe that I have had so much fun experimenting with and using in all of these recipes:.

• California BBQ Chicken Flatbread
• Pesto Prosciutto & Apricot Flatbread
• Pairing with this Spatchcock Chicken Shawarma Recipe
• Bun replacement for these Keto Greek Burgers
• My Keto Armenian Pizzas (aka Lahmajun)

I hope this easy to make recipe becomes a staple in your keto diet. You can easily make several batches and freeze and create so many bread-like recipes with this as the perfect substitute! Get all the details below for tips on ingredients, techniques on making the dough and more! Don’t forget to check out the helpful video too!

“School” Supplies:

• Large Mixing Bowl
• Whisk / Rubber Spatula
• Measuring Cups/ Spoons
• Rolling Pin
• Parchment Paper
• Hand Towel
• Frying Pan

“Class” Notes:

Dough Ingredients, Substitutes, and More-

This recipe is made up of a handful of dry ingredients. There are NO substitutes here but I will walk you through some adjustments and how to do this all with a bowl, a spatula, and your hands.

The base of this dough is made up of three main ingredients:

• Coconut Flour
• Psyllium Husk Powder
• Vital Wheat Gluten

The combination of these three ingredients creates a stretchier, bread-like dough that can easily be rolled, pan fried, or baked into whatever you like! From my experimentation these three ingredients work best in tandem with one another and do not sub well with say, almond flour.

Coconut flour and psyllium husk powder are very absorbent flours, this is what allows the dough to be easily rolled out and the vital wheat gluten is what helps give it structure. The original recipe I first created did not include the vital wheat gluten and can be omitted, but the addition of this flour is incredible here!

What is Vital Wheat Gluten? Is Vital Wheat Gluten Keto?-

Vital wheat gluten is 100% keto friendly when used in smaller quantities (which it often is because a little goes a long way).

So what is it exactly and how does it help keto baked goods?

Vital wheat gluten is a striped down version of flour that is high protein and low carb. When we remove all the gluten (aka regular flour) from a baked good we often loose structure (think how dense coconut flour or almond flour baked goods often are) and we loose that chewier overall texture we often love as well.

Add in a few tablespoons of vital wheat gluten gives us additional structure and that lovely bread-like texture I know we all miss in a lot of what we recreate!

So is vital wheat gluten, gluten free?

No it is not. So, if you have celiac’s disease or have a sensitivity this may not be for you.

Can I use a substitute?

My original recipe did not include this. You can make this recipe without the vital wheat gluten, though it’s not as good but it will still work. You’re better off just omitting if you cannot use it!

What are the net carbs for using this flour?

I used 2 tbsp in this batch of flatbreads. This was roughly 5.5 net carbs which is spread out among 4 larger flatbreads adding roughly 1.4 net to each flat breads total carb count. So for, to get this awesome texture, it is 100% the investment and the carbs!

Kneading & Rolling-

I first made this recipe using a food processor, however I know many people may not own this appliance and I actually found that with the addition of the vital wheat gluten, a light amount of kneading works best here.

It was super important to first whisk all the dry ingredients together, including the spices and the baking powder. This ensures everything is evenly mixed into the dough first before adding the water. Dig a “well” in the middle of the dry ingredients and add your egg. I mixed this in and roughly kneaded it before adding some of the water. Repeat this process until the dough is moist and forms a ball but isn’t sticky.

Let the dough rest before rolling about 10-15 minutes, covered with a towel. This helps the coconut flour and psyllium husk powder to fully absorb the liquid and makes it easier to divide and roll out into your flatbread shapes!

Rolling works best between two pieces of parchment paper to reduce sticking. I like to roll in a clockwise motion and make quarter turn rotations with the dough after each roll (see video). If you prefer not to have a rough edge, I like to use a pizza wheel to trim the very slightest amount off of the edges so they look clean and pretty!

Cooking Methods-

This bread does best when rolled to about 1/4 ” thick and cooked in a pan on medium heat for a few minutes per side. I prefer to cook each bread one at a time in a little avocado oil (avocado oil has as high smoke point and prevents burning the bread).

If you plan on using this for a flatbread style pizza or pita chips, then you will need to bake the dough after you have pan cooked it first. Baking just allows the dough to get nice and crispy and helps it hold it’s shape.

Use a non-stick pan to cook your flatbreads/ naan breads in or a griddle would work great here as well. I have made flatbreads on my grill, but I have not yet tried cooking them directly this way (yet).

Creative Ways to Serve & Enjoy This Recipe-

Garlic & Butter – I love to thinly slice fresh garlic, light saute in some ghee or grassed butter and then pour the mixture over a pile of these flatbreads for serving. Sprinkle with parsley or cilantro and flaky sea salt and it is HEAVEN!

Use as a Wrap– Whether it’s for some bacon and eggs or your favorite sandwich fillings, use these as a sub for a standard wrap!

Make it a Taco– I pan cooked then baked these into a taco shell for this crab salad taco recipe I made several months ago. It was the perfect keto “vehicle” for this yummy filling

Make it a Pizza – I’ve already shared a few of my flatbread recipes above but get creative and make your favorite pizza flavors come to like, or a cheesy garlic bread too!

PB&J– Sometimes ya gotta have it! Take some sugar free or no sugar added peanut butter, this smoked strawberry sauce recipe and roll it up and take a bite!

Pita Chips – Need a dipper for your dip!? THIS IS IT! Get all the details on how I make the best pita chips coming soon!

Let me know in the comments below how you used this recipe! Be sure to leave feedback and a rating too, ratings help me know how I can help and improve my recipes for the future.

Not ready to make this recipe but want to save it? Save it to pinterest here!

Bon Appeteach,

-L

How To Make Homemade Low Carb Flatbread

This low carb naan lavash style flatbread is a versatile coconut flour based dough that can be used to make everything from pizzas to pita chips. It's incredible authentic bread-like texture is what makes this recipe stand out from other keto naan recipes!

5 from 7 votes

Print Pin Rate

Course: Recipes

Cuisine: Middle Eastern

Keyword: How To Make Homemade Low Carb Flatbread

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 121kcal

Author: Bon Appeteach

Ingredients

• 1/2 cup Coconut Flour
• 2 Tbsp. Psyllium Husk Powder
• 2 Tbsp. Vital Wheat Gluten
• 1 tsp. Baking Powder
• 1 Egg beaten
• 1/2-3/4 cup Hot Water
• 1 tsp Sea Salt
• 1 tsp Garlic Powder
• 1/2 tsp Cumin
• 1/2 tsp Aleppo Pepper optional
• Avocado Oil for pan frying
• Fresh Garlic and Melted Butter for serving

Instructions

• 1. In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, vital wheat gluten, baking powder, salt and spices.
  2. Make a hole or a well in the center of the dry ingredients and add in the beaten egg. Fold it into the mixture with a rubber spatula, gently knead if desired.
• 3. Start with 1/2 hot water and fold it in. The dough should moisten and begin to form a ball. Add the remaining water 1 tbsp at a time if needed to help the dough ball form, but not become overly sticky.
• 4. Knead the dough just until it comes together then cover the dough with a towel and let rest about 10 minutes. This helps the psyllium husk and coconut flour to fully absorb the water.
• 5. Divide the dough into 4 large pieces and roll into balls. Place one ball between two sheets of parchment paper and roll out to about 1/4 inch thick.
• 6. In a frying pan over medium heat, add about a teaspoon of avocado oil to the pan and swirl it around. Cook each side of the flatbread for about 1.5-2 minutes and flip. It should brown slightly.
• 7. Remove cooked flatbreads and place on a plate with a towel over them to keep them warm if desired. If freezing, place a small piece of parchment between each one and then in a freezer safe bag before storing.See the blog post above for notes on making pita chips and below for baking directions for flatbread pizzas.

Notes

Want to make a crispy flatbread pizza style? After pan cooking your flatbread, preheat the oven to 400 F and place it on an elevated rack (so the hot air goes underneath) and bake for 10 minutes. Add toppings and bake an additional 5-8 more minutes so the bottom is crispy and the toppings are cooked and melted.

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 9g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 154mg | Fiber: 2g | Sugar: 3g