The Best Keto Low Carb Flatbread Recipe!

The Best Keto Low Carb Flatbread Recipe!


[Music] [Laughter] I’m Kristen and welcome back to Quito in the country today we like to share with you one of our favorite staple recipes we have to have this on hand all at all times yeah you are not gonna want to miss this so don’t go anywhere so today’s recipe is a gorgeous flatbread this recipe is so easy so delicious and it’s become a staple on our refrigerator because it tastes so much like bread missus yeah it’s tough to give up bread it’s just an American thing yeah I think so and also since Christy has introduced this to me I make it almost every single day like I just keep a little bowl in there frigerator I pinch off but I want and I definitely have like a BLT egg salad sandwich and it’s just like a little bit of a grilled cheese you would make anything you make a wrap with you can make with this is very sturdy and you know I’ll show you that at the end we can’t wait to show you the recipe so follow us on into the kitchen okay so here we just add one cup of the coconut flour which is a very absorbent if you’ve never worked with it then the cup of almond flour the 1 tablespoon of Himalayan sea salt the sea salt in has so many minerals and here’s the tablespoon of baking soda which makes it sort of puff up a little bit now this is the key ingredient the two tablespoons of psyllium ha yep this is a no-go item you have to have this otherwise it’s gonna fall apart it acts as a binder it gives it that bread like tender exactly now the apple cider vinegar you’re gonna want 1 tablespoon of that this is a great way to sneak it in if you don’t like it mm-hmm yeah you can’t even taste it now okay and here’s my favorite I have the 2 tablespoons of nutritional yeast and it is just so full of B vitamins so healthy and truly you can’t taste it I know that Christie’s makes it and everything it just doesn’t tell anyone kake’s bread salad it’s so healthy it is a very healthy now the water that you’re gonna add you’re gonna probably add around a cup but it needs to be warm water because this is what’s going to activate the psyllium husk mm-hmm and at first you’re gonna think oh no I’ve added too much water but the way that almond flour no it’s the cocoa that absorbs that water I’m not just crazy right and it’s psyllium husk watch within a matter of seconds as went from being like so wet to crumbly right and in all honesty I should have added a little more water to this dough it did turn out though flat bread turned out well yeah they could have been perfect if I just added a little more water I’m you’ll get a feel for how the texture supposed to be is that you want to feel like it’s almost too wet right and like here you can see it’s a little bit crumbly yeah we usually add about two tablespoons of olive oil yeah which I forgot but we will put that in the show notes you’ll see how much easier it makes it to work with the dough and you won’t notice the crumbles yeah but either way I mean this still turned out fine and I don’t like the recipe was really just to let you know you shouldn’t be seeing all these little crumb prints okay so we decided to make three different types or flavors of flatbread so we just divided the dough into three different parts you can really choose whatever flavors you bought off so many I mean the options are unless you um and it just depends like what kind of meal you’re making hmm we did want to show you three different kinds just so you can see how versatile this dough is and how easy it is to do right if you want to make all plain that’s fine you would just say there’s one big ball so our first choice was to put turmeric and cumin about a teaspoon of each turmeric is just such a great inflammation fighter I sneak that in everything to a little harder to sneak in because the color not the color yeah everything turns yellow right your fingers your cutting board their cutting boards yellow but it’s so healthy I mean it’s so great for you and I love the flavor of tumeric I don’t do and curry with the tumeric mixed with it was just delicious you could for this flatbread you could add olives feta absolutely cucumbers to zinging this one’s my favorite favorite this is the basil and the garlic anything with garlic in it I’m going to love our basil fresh basil fresh herbs and you can add as much or as little as you want I like a lot of fresh herbs just I love a lot of flavor but you could leave them all plain like we said before but if you were gonna have maybe a Mexican themed night and you wanted to put cilantro in it that would be delicious don’t you – yeah cilantro and garlic right now with this one we haven’t done it but we think if you made a flatbread out of mozzarella olive oil and yes some more basil and just like a little tiny bit of tomato it would be so beautiful like a flatbread caprese way exactly and for the plain one you can always do a tuna melt you can do a BLT yeah a row up some ham and cheese exactly so it is so easy okay so there’s our three and the next step is we’re gonna start rolling them out and now with some of these you’ll notice that some are a little bit bigger than others but it does not have to be even I mean you can make them as big or as little as you want the size does not matter just you know muldovan jelly you know your little in this case size does not matter it’s just our bigger little you want your flatbread to be and now also one of the things that we love to do is to wrap these in saran wrap and keep them in the refrigerator if we’re not gonna make them all at once and these will keep for up to a couple days and I know they don’t ever usually stay and our refrigerator for that long because Stinson dry all the time all the time and they are easy to make one at a time they’re so easy and that way yes of course we throw yeah you don’t overeat if we make seven we’re gonna eat because they’re that good this is my favorite dough so far yeah but you know and it hasn’t it doesn’t have an eggy flavor because there’s no eggs and ingredients and that’s one thing I get so tired of with keto bread is this eggy flavor that we tend to write to get so because this although when you’re molding the dough it feels like a sponge it does not taste that bad okay now we’re gonna roll it out and if you don’t have a beautiful taco press like we do I just roll them out with a rolling pin in between two sheets of parchment paper and even after using the press you still have to roll them out to get them a little bit thinner oh we just like the taco press because it makes them perfectly round yes they’re just beautiful it looks like you just picked them up from the store they’re not perfect and you do want them very thin because like Christy said it does puff up in the pan and although you might think that oh wow they’re a paper like I mean it’s supposed to be done and it’s okay and that’s where the olive oil would really come into play with helping them to go back way pull apart easily you’re gonna think they’re too thin as you’re rolling them out and you’re never gonna think they’re gonna be as sturdy as they are you’re gonna think they’re gonna fall apart or crack right but you’ll see in the end they don’t work and that’s the thing with this dough is that they have not fallen a crack fallen apart sorry or cracked and I just think that they’re very pliable and great for so many different things yeah and even if you were having a dinner party and how many people over and you wanted to kind of let people choose their own thing to make you know it’s nice to have different options yeah like a taco bar right this is like a flatbread bar I’m a little attitude you can use it as a pita and do great food you could use it as a tortilla do Mexican food and at the end you’ll see that we make chips yeah yes I miss that crunchy crunchy oh yeah I know chips these make beautiful Church and you can see how thin they are they are but they’re not ripping yeah so just do that with all your only quarto so these are the plain flavor which I fried in butter you’ll find that whatever oil you choose to fry them in enhances the flavor of whatever you’ve chosen right per say the plane once we disputes the butter and the next ones are the turmeric cumin ones and I used the Himalayan sea salt you could also use the coconut oil absolutely yeah and for the garlic and basil you used olive oil which is just perfect for those two and they find it pretty quickly I mean look at what a beautiful golden brown that is it takes about two minutes on each side give or take yeah do three minutes and you’ll see them puff up a little bit just like taco shells yep there’s the tumor yes that color just gorgeous and you’ll see how easy they are to work with yeah seems sturdy you don’t have to be careful with them right you can roll them up they’re not gonna crack you can make them into little crepes if you want you know I wouldn’t be that make those pinwheel things oh yeah and here are the chips that we made you just cut them up you put them in the oven bake them until they’re a nice Brown they almost look vert here but it’s best the coconut flour that’s just the way it bakes up it actually enhances the flavor rather than my people yeah so that’s so there’s really not much more to say about this recipe we hope you like it as much as we do please try it out let us know what you fill yours with what kind of spice variations you use you know we’d like to know yes we hope to see you next time and thank you for visiting our channel as always make sure to LIKE and subscribe to our Channel and we’ll see you next time bye bye I think I might been so freaking creep oh yeah but that’s rose and that guy should be jumping in saying let us know what you filled it with yeah what did I decide

Leave a Reply

Your email address will not be published. Required fields are marked *