Diabetic-Friendly Soft Skillet Flatbread

Diabetic-Friendly Soft Skillet Flatbread

🛒 Ingredients (Makes 4–5 flatbreads)

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp psyllium husk powder (helps elasticity)
• 1 large egg
• 2 tbsp olive oil
• ½ cup warm water

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👩‍🍳 Instructions

1. Mix dry ingredients in a bowl (almond flour, coconut flour, baking powder, salt, psyllium).
2. Add egg, olive oil, and warm water.
3. Mix until dough forms. Let rest 5 minutes (it will thicken).
4. Divide into 4–5 balls.
5. Roll between parchment paper into thin circles.
6. Heat a non-stick pan over medium heat (no oil needed).
7. Cook each side 1–2 minutes until golden spots appear.
8. Keep covered with a towel to stay soft.

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📊 Approximate Nutrition (per flatbread if 5 made)

• Net carbs: ~3–4g
• High fiber
• Good fats
• No refined flour
• Low glycemic impact

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💡 Tips for Best Texture

• Don’t skip psyllium — it makes them flexible and foldable.
• Roll thin for puffing.
• Store in fridge up to 3 days or freeze.
• Reheat in dry skillet for softness.