Coconut Chive Flatbread

This is a recipe that can create a lot of ease in the kitchen, tastes great, and is tasty for everyone in the family.



Ready In:

15 mins

Good For:

Any time


About this Recipe

By: Lisa Chilvers

This bread is very easy to make and keeps well in the freezer.

  • 1/2 cup coconut flour
  • 2 tbsp psyllium husk powder
  • 1/4 cup dried chives
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil (plus extra for greasing)
  • 1 cup water (warm)

The Steps to Take

Step 1

In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.

Step 2

Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.

Step 3

Cut the dough into the according number of recipe servings. Roll into balls.

Step 4

Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.

Step 5

Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!


Leftovers: Stack between layers of parchment paper and refrigerate in an airtight container or storage bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best results. Serving Size: One serving is equal to one 8-inch flatbread. More flavours: Add your choice of herbs or spices to the flour before mixing. Serve with: Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

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