Low-Carb Flat Bread (Yeast Risen)
GUYS IT’S BEEN A WHILE BUT I’M BACK AND MORE EXCITED THAN EVER TO RELEASE SOME NEW EPIC RECIPES I’VE BEEN HOLDING ON TO!
This one literally blew me away. I mean I feel like I’ve stepped up to the next-level of low-carb baking with this recipe.
If you know my blog then you know I had a previous “Amazing 10 Min Flat Bread” go viral.
That low-carb flat bread was great and I still am proud of it to this day but I mean this recipe…for a little extra time (but hardly any extra work) makes that recipe look like yesterday’s news.
This new low-carb flatbread is stretchy, easily foldable, DOESN’T FALL APART. It has the texture and mouth feel of real flat bread..PLUS you can freeze it for later use without it becoming dried out quickly.
I created this recipe with the “cut-da-carbs” wraps in mind.
If you live in the U.S then you know these are highly popular and used for ALL KINDS of recipes in the keto/low-carb community..including desserts, breakfasts, dinners, simple snacks…you name it. They are very versatile and that’s what I wanted my low-carb flatbreads to be.
This low-carb flat bread recipe contains whole wheat flour and vital wheat gluten so if you are gluten intolerant then I suggest you avoid them. I have yet to try making a gluten-free version but may attempt it in the future. The original “cut-da-carbs” wraps contain whole wheat flour as well so please don’t tell me it’s not keto, lol, I’M AWARE IT HAS GLUTEN. (hence why I called it low-carb, lol).
But really, Ketosis is a state you are in when you eat under a set number of NET carbs per day, it’s not a gluten-free diet but typically ends up being one because most gluten-containing products are not keto-friendly. But if you consume gluten (and don’t have an issue with it) AND stay under your daily carb goal then these are totally keto/low-carb friendly and will not affect you staying in Ketosis!
I find you can even divide this recipe into eighths if you want and it makes perfect mini low-carb flat breads if you’d like to lower the carb count.
Anyways! I apologize for all the rambling, I just wanted to throw all that out there!
I hope you enjoy these wraps and please tag me in your variations! I’d love to see some different sweet/savoury recipes with them! I am definitely thinking they’d make a perfect pizza crust or cheesy breadstick base!
Texture Video…. omg.
Total time to prepare: ~1 hour & 10min
Actual working time: ~15min
Low-Carb Flatbread (Yeast Risen) -Improved
- 6 tbsp
almond flour (42g)
- 8 tbsp
vital wheat gluten (also called “gluten flour” sometimes) (80g)
- 6 tbsp whole wheat flour (45g)
- 1/4 tsp sugar (WILL BE EATEN BY YEAST)
- 1/4 tsp salt*
- 1/4 tsp pepper*
- 1/2 tsp quick-rise yeast (QUICK-RISE do not buy traditional yeast)
- 1 tsp olive oil
- 1 tbsp sour cream(15g) *room temperature
- 1/2 cup warm water
1. Combine all dry ingredients, including the yeast in a bowl.
2. Add the olive oil and sour cream along with the warm water(add slowly as not to add too much if your flour has a different absorbency)
3. Stir well with a spoon before using your hands to knead for a about a min.
4. Place the ball of dough back in your bowl and let it rise (covered with a towel or Saran Wrap) in a warm location for 10min. (I just left mine in the microwave after it had been running for a min)
5. Next knead the dough for another minute on a floured surface before breaking it into four balls and using a rolling pin to roll them each into flat thin circles(the shape doesn’t have to be perfect but try to roll them quite thin!)
6. Gently place the circles of dough on two greased baking sheets and let them rise again, this time for 45min in an oven that has a bit of warmth left in it. (I just turn mine on for a few min before-hand then shut it off and close the door)
7. In the last few min of the dough resting in the oven, heat a frying pan over medium heat and spray with oil.
8. Remove the flatbreads from the oven and like a pizza, lightly stretch the dough in your hands before placing in the pan.
9. Cook one side for about 45s-1min before flipping and cooking the other side. (The dough should have light brown marks all over the cooked side when being flipped) Alternatively you can cook it on a lower heat for longer for crispier flat bread.
10. Place the bread on a plate to cool (or serve warm with dip/fillings).
11. Repeat with the other 3 pieces of dough, spraying the pan with oil in-between each one.
12. Store in the freezer in a plastic ziplock layered between parchment paper OR store on the counter in a plastic ziplock if using in the next couple of days. (Re-heat for 15s in the microwave between slightly damp paper towel to soften the flatbreads again from room temperature OR 30s from frozen-otherwise thaw on the counter before using).
*You can also add additional spices like a pizza seasoning blend, Parmesan, chilli pepper flakes, garlic etc. To add flavour OR sub out the pepper for some sweetener and cinnamon to make a sweet version.
Nutrition Facts per flat bread: 195 calories | 7g fat | 9g NET carbs | 19g protein | 3g fibre