These low-carb, vegan flatbreads come together easily to form flexible sandwich wraps, tortillas or mini pizza crusts!


  • 2 tbsp whole psyllium husk
  • 1/2 cup coconut flour (fine, no lumps – sifting helps)
  • 1 tablespoon extra virgin olive oil
  • 1 cup lukewarm water
  • 1/4 tsp baking soda
  • 1/4 tsp salt – optional

For cooking – use appx 1 tbsp extra virgin olive oil for pan (or any other oil of preference)


  1. In a medium mixing bowl, combine the psyllium husk and coconut flour (make sure there are no lumps in the coconut flour before measuring).
  2. Add in the lukewarm water, olive oil, and baking soda. Stir with a spatula, then use your hands to knead. Add salt now if you want.
  3. Knead for 1 minute. The dough is moist and it gets softer and slightly dryer as you knead. It should come together easily to form a dough. If too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec. The dough will always be a bit moist but it shouldn’t stick to your hands. If too try/crumbly, add some water, 1/2 tsp at a time and knead again.
  4. Set aside for 10 minutes to set.


  • Cut the dough into 4 even pieces, roll each piece into a small ball.
  • Place one dough ball between two pieces of parchment paper, press the ball with your hand palm to stick it well to the paper and start rolling with a rolling pin as thin as you like.
  • Un-peel the first layer of parchment paper from your flatbread. Use a lid to cut out round flatbread. Keep the outside dough to reform a ball and roll more flatbread – this is how you can get 6 flatbread from this recipe (you can add the extra dough from all 4 “rolls” to make 2 extra).


  • Warm a crepe or pancake pan under medium/high heat- or use any non stick pan of your choice, the one you would use for your pancakes.
  • Add one teaspoon of olive oil (or any oil) of your choice onto a piece of absorbent paper. Rub the surface of the pan to make sure it is slightly oiled. Don’t leave any drops of oil or the bread will fry!
  • Flip over the flatbread on the hot pan and peel off the last piece of parchment paper carefully.
  • Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
  • Cool down the flatbread on a plate and use as a sandwich wrap later or enjoy hot as a side dish.
  • Repeat the rolling, cooking for the next 3 flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time.
  • Store in the pantry in an airtight container or on a plate covered with plastic wrap to keep them soft, for up to 3 days. (You can also keep them in the fridge for up to 5 days, or freezer for up to 3 months in airtight container).


Makes 6 flatbreads. Count each flatbread as: 1 fat (group 7). Recipe courtesy of: