A super easy vegan flatbread that is not only high in fibre but very low carb as well. Our flatbread mix is really versatile and the neutral flavours can be used in sweet or savoury dishes
This high fibre flatbread is not only vegan but only 2.3g of net carbs each
- 1 packet TReat low Carb Vegan Flatbread Mix
- 50 ml oil (olive, avocado or melted coconut)
- 250 ml boiling water
1) Empty the contents of the packet into a medium sized mixing bowl.
2) Add the oil and combine, do not worry if the mixture is lumpy
3) Slowly add the boiling water to the bowl and start stirring the mixture.
4) Let the dough to sit for about 5 minutes
5) Divide the mixture into 6 golf ball sized dough balls
6) Place one dough ball between the two sheets of parchment paper and start rolling it out into a flatbread. Don’t worry if it’s not perfectly round, just try to get the dough as thin as possible. The thinner the flatbread, the easier it will cook through.
7) Place the circular template on the rolled out dough and trim around it. At this point, if the rolled out dough is smaller than the template, just add the excess trimmed dough to the areas where flatbread is smaller than the template and roll again. The dough is very forgiving and will incorporate the joints easily. Depending on how thin you can get the flatbreads, it is possible to make a 7th flatbread out of the excess dough.
8) Turn your cooker burner on to its lowest setting and transfer the trimmed flatbread to a hot dry frying pan or skillet. Depending on the strength of the burner, the first side should take between 30 seconds to a minute to cook. You will know when it’s done when the flatbread can be flipped over easily. Once flipped over, turn your burner up to medium heat. Air pockets will start to form on the flatbread, press them down with your spatula. Carry on cooking till flatbread is lightly browned
Though these flatbreads are best fresh, they freeze really well and can be stored for up to 3 months.