6 servings // 6 mins preparation // 10 mins cooking time
Total Time: 16 mins

Super simple flatbreads, using store cupboard ingredients along with some Greek yoghurt. A great low-carb alternative to a sandwich which you can fill with anything you like.

Under £1 per 6 servings.

  • 50g coconut flour
  • 15g psyllium husk powder
  • 150g water
  • Sea salt (pinch)
  • 50g Greek yoghurt
  • 15g olive oil
  1. Combine the coconut flour and psyllium husk powder in a bowl.
  2. Add in a twist of sea salt followed by the olive oil and Greek yoghurt. Stir it through.
  3. Now, little by little, add in the water until you have a dough. The psyllium husk powder will soak up a lot of the liquid so please be mindful. You want to add it a bit at a time until you have a dough.
  4. Divide the dough into 4 portions and roll them into balls and then roll between two pieces of baking parchment. We like to roll it quite thin. The thicker you have it the longer the cooking time.
  5. Now heat a pan over high heat or use a wok.
    We don't use any oil in the pan as there is oil in the flatbread, but if you would like to add some oil to the pan please do so.
  6. Carefully place the flatbread into the pan and cook one side for a couple of minutes before flipping and cooking the other side.
  7. Continue until you have used all the dough.

We recommend eating these flatbreads within 24 hours. You can freeze the dough (before cooking) for up to 1 month. To cook, let the dough thaw and then follow the above cooking instructions from step 4.