Diabetic-Friendly Soft Skillet Flatbread (Low-Carb)

✅ Why it’s better

• No white flour
• Low net carbs
• Higher fiber
• Balanced with healthy fat & protein

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🥣 Ingredients (Makes 6 flatbreads)

• 1½ cups almond flour
• 2 tbsp coconut flour
• 1 tbsp psyllium husk powder (for flexibility)
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup plain Greek yogurt (full fat or 2%)
• 1 tbsp olive oil
• Optional: 1 egg (makes it softer and more elastic)

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👩‍🍳 Instructions

1. Mix dry ingredients in a bowl.
2. Add yogurt, oil, and egg (if using).
3. Mix until a soft dough forms. Let rest 5 minutes (psyllium thickens it).
4. Divide into 6 balls.
5. Roll between parchment paper into thin rounds.
6. Heat a nonstick pan over medium heat.
7. Cook each flatbread 2–3 minutes per side until golden brown spots appear.
8. Brush lightly with olive oil or melted butter if desired.

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🧮 Approximate Nutrition (per flatbread)

• Calories: ~160
• Total Carbs: ~6g
• Fiber: ~3–4g
• Net Carbs: ~2–3g
• Protein: ~6–8g

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💡 For Extra Soft Texture

• Add 1–2 tbsp shredded mozzarella to the dough.
• Keep cooked flatbreads covered with a towel to stay soft.
• Reheat briefly in a skillet before serving.