I’ve really struggled to find a good substitute for ‘normal’ bread and naan breads etc and then I came across a Tom Kerridge recipe in his book Tom Kerridge’s Dopamine Diet... I've changed it to be vegan and they are still super delicious.
Dopamine is a natural happy drug found in all sorts of foods and eating this way is now a way of life for Tom. It’s a similar philosophy to the clean eating philosophy I teach and it works. Tom’s lost 13 stone over the last 3 years.
These small flat breads are great with soups and curries and double as bread for dips too. Eat them the minute you make them as they tend not to keep fresh for long. To be honest they don’t last long in our house so we don’t have a problem with that.
They contain psyllium husk which is what gives them their stretch and rise so don’t omit it. It’s available in all good health shops and is great form of fibre in the diet.
Carb count – 3g per flatbread
- 40ml olive oil
- 60g coconut flour
- 15g powdered psyllium husk
- 1 tea spoon baking powder
- ½ tea spoon salt
- 250ml boiling water
- In a bowl whisk the flour, psyllium husk, baking powder, and salt together. I use a balloon whisk. Trickle on the olive oil and mix to a buttery paste.
- Slowly pour on 250ml boiling water, stirring the mixture with a spoon (or balloon whisk) as you do so. Keep stirring until you end up with a smooth, stretchy dough.
- Divide the dough into 6 small balls. One at a time roll them between baking parchment. I use the same piece of baking parchment and roll each one as the one in the pan is cooking.
- Heat a non stick frying pan over a high heat. Cook the flatbreads one at a time for about a minute on each side. The dough will rise and become light and tasty flatbread. Serve immediately.
Online source of Psyllium husk and coconut flour