Served this to my friends and none of them guessed it was low carb!

– 1 cup almond flour
– 2 tablespoons coconut flour
– 1 teaspoon xanthan gum
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2 large eggs
– 1 tablespoon olive oil
– 1/4 cup water
Directions
1. In a medium-sized bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and salt to ensure there are no lumps, and the leavening agent is evenly distributed.
2. Add the eggs and olive oil to the dry mixture. Start combining using a spoon, then use your hands to ensure all ingredients are well incorporated.
3. Gradually pour in the water while kneading the dough in the bowl. The dough should be slightly tacky but firm enough to hold together. If it feels too sticky, add a little more almond flour.
4. Divide the dough into six equal portions, then roll each between two sheets of parchment paper until they’re about 1/8 inch thick.
5. Heat a non-stick skillet over medium heat. Once hot, carefully peel off one piece of parchment and gently place the flatbread dough into the skillet.
6. Cook for about 2 to 3 minutes until the underside has golden brown spots, then flip and cook the other side for an additional 2 minutes.
7. Remove from the skillet and place on a wire rack to cool slightly. Repeat with the remaining dough.
8. Serve warm, or allow them to fully cool before storing in an airtight container.
Variations & Tips
– To infuse a unique flavor into your flatbread, consider adding herbs like rosemary or thyme into the dough mix.
– If you’re dairy-tolerant, a sprinkle of parmesan can add a nice savory aspect to the flatbread.
– For those who prefer a fluffier flatbread, you can add an extra 1/4 teaspoon of baking powder.
– If the dough is too elastic and hard to roll, let it rest for 10 minutes to relax the xanthan gum, making it easier to work with.
– Keep in mind that all coconut flours are not created equal; some are more absorbent than others. Start with less water and adjust as necessary depending on the dough’s consistency.
– These flatbreads can be batch made and frozen. Simply separate each flatbread with parchment paper and store in a zip-top freezer bag. Thaw and reheat in a toaster or oven when ready to enjoy.