Combine Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt to ensure a smooth, lump-free mixture.
Add Wet Ingredients: Mix in the eggs and olive oil with the dry ingredients. Initially stir with a spoon, then knead by hand to fully integrate all components.
Form the Dough: Slowly add water while kneading until you achieve a slightly tacky yet firm dough. Adjust with more almond flour if necessary.
Roll Out Flatbreads: Divide the dough into six portions. Roll each piece between parchment to 1/8 inch thickness.
Cook: Preheat a non-stick skillet on medium. Transfer each flatbread to the skillet, cooking each side until golden brown spots appear, about 2-3 minutes per side.
Cool and Serve: Allow the cooked flatbreads to cool on a wire rack before serving, or store them for later after cooling completely.
Variations & Tips:
Flavor Enhancements: Incorporate herbs like rosemary or thyme, or a sprinkle of parmesan for those who enjoy dairy.
Adjustments for Texture: For a fluffier texture, increase the baking powder slightly.
Handling the Dough: If the dough is too springy, let it rest to relax the xanthan gum, easing the rolling process.
Coconut Flour Caution: Begin with less water, adjusting based on your coconut flour’s absorbency and the dough’s consistency.
Storage Solutions: These flatbreads can be frozen, separated by parchment, and reheated for a quick, convenient meal or side.
This Keto Low Carb Flatbread is more than just a recipe; it’s a testament to the flexibility and joy of cooking within dietary restrictions. By embracing such inventive solutions, you ensure your meals are both satisfying and aligned with your health goals. So go ahead, experiment with this flatbread in your next meal, and delight in the seamless blend of healthfulness and taste!
