Flatbread (Coconut flour and Psyllium)

27 Aug
Yummy flatbread

Yummy flatbread

This is another great use of Psyllium in a grain free bread recipe and is very easy to make too.   Since Psyllium and coconut flour are high in fibre this bread is very filling.  Make sure you drink a lot of water!  You can use this for dipping with sauces, spread with pate or load it up like a open sandwich.    Use it like a sandwich wrap, make a mini pizza…just have fun and enjoy it!  You could play around with the spices too, perhaps add chillis?  

I found this recipe from a lovely blog http://clevercook.net.au/ which is full of awesome recipes!    I used a griddle pan to cook them as I liked the markings it gave on the bread too.



60g coconut flour

2 tblspn psyllium husk powder

40g coconut oil (or melted butter)

1/2 tspn salt

1 tspn baking powder

250g boiling water

herbs/garlic powder (optional)

An open sandwich with grilled veggies

An open sandwich with grilled veggies


  • Mix the dry ingredients with a hand whisk.   Add the oil and water and blend until a dough like mixture forms.
  • Divide the mixture into 3 large balls.
  • Roll the balls between 2 sheets of greaseproof paper and flatten out.
  • Dry fry in a pan for 2– 3 minutes each side, until golden.
  • Eat and enjoy!
  • Makes 3.


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43 Responses to “Flatbread (Coconut flour and Psyllium)”

  1. Erin O'Leary August 28, 2013 at 12:39 am #

    This looks delicious! :)

  2. roberta4949 August 30, 2013 at 2:53 pm #

    will try it, thanks. wondered what I was going to do with this coconut I have, I dont have any psyllium I will substitute oat bran will that work? I really dont’ like bread anymore since following this lower carb diet I have been following a month now, but this bread you made sounds delicious.

    • Divalicious August 31, 2013 at 7:55 am #

      I am not too sure, but hey, it’s always worth a try!

  3. Kelly September 7, 2013 at 2:20 am #

    this looks so good!.

  4. Fruitbat September 22, 2013 at 4:31 pm #

    Wow these are totally amazing, we can’t believe how good they are. I’ve been grain free for about 3 months and these are the closest I have tasted to a wheat or rye product since then. The texture is perfect. Yum, thanks very much for posting this!

    • Divalicious September 22, 2013 at 8:55 pm #

      Glad you enjoyed them Anna. I find this is a great recipe when I am hungry and want something quick! Great as mini pizza bases too when my stomach is impatiently growling at me!

      • Sandra Brockel April 11, 2014 at 5:42 pm #

        Is there anything you can use in place of the Psyllium husk.

      • Divalicious April 11, 2014 at 8:03 pm #

        Hi Sandra. I think that ground flaxseeds or chia seeds might work. I would lean to add a pinch of baking soda too to give it a bit of a lift. Hope it works!

  5. Kelly Mac April 29, 2014 at 7:52 am #

    Hey folks, tried a similar recipe using psyllium and tried some substitutions. My finding? Go and get some psyillium husk. Not expensive and great to have as nothing else really fills that spot if you want decent ‘bread’ ….. (plus it’s good for you and fills you up!) ;-)

    • Divalicious April 29, 2014 at 8:31 am #

      And it’s quick to make..I make a quick pizza out of it when pressed for time!

  6. Sheryl C June 8, 2014 at 9:58 pm #

    this sounds great but I ‘m not sure how to convert the measurements for the coconut flour and oil from grams to cups…can you help me!? Thanks!

    • Divalicious June 10, 2014 at 8:41 am #

      Hi! Hlad you like the recipe! Try this link for the conversion. Let me know if you have any problems! http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php

      • SwervinMervin October 31, 2014 at 1:27 am #

        Beware!! Its not accurate to convert mass to volume without knowing the density of the matter involved. (e.g. 250g of water = 250mL of water, but 60g of coconut does not = 60mL of coconut). Similarly for grams to cups. This conversion table is specifically for water.

  7. Laura June 14, 2014 at 8:36 am #

    I’ve just made these and I’m really not sure what I’ve done wrong! I ended up with flat soggy oily messes :/ any suggestions?

    • Divalicious June 16, 2014 at 8:27 am #

      Hmmm…have been pondering over this one as I make this a lot and have not yet encountered this problem. I wonder whether the key is the type of psyllium powder? My advice would be to add the water at the end in stages, blending the mixture until you have a dough.

      • Maryanne June 25, 2014 at 10:07 pm #

        I tried this today and i couldn’t even pick it up from pan- mess of crumbs!! What did i do wrong?

      • Divalicious June 29, 2014 at 7:33 pm #

        Hi Maryanne, it sounds like you did not have enough water in it. Before it goes in the pan it should have a dough like consistency. Try not to overwork the mixture too. Thanks for popping by and hope the next attempt at this is successful!

  8. Amanda Martinez August 22, 2014 at 8:59 pm #

    So I tried making this, and it stuck to the pan using the “dry fry” method. I use cast iron. Also, the inside was raw, even after cooking it much longer than you recommend. Should I bake or deep fry this instead? I don’t understand why it stayed raw for so long, or why it kept sticking to the pan. Even when I added oil for the next piece, it was still sticking. I really want to like this bread, help!

    • Divalicious August 23, 2014 at 2:44 pm #

      Hi Amanda. Sorry to hear this is not working..I am wondering whether it’s the cast iron pan? This should not stick to the pan. How about trying a saucepan? Or other type of pan. Good luck and let me know how it goes!

      • Amanda Martinez August 23, 2014 at 9:49 pm #

        I ended up baking the next batch in the oven, much better texture, albeit a slower method.

        I would like this bread to have just a bit more stretch to use as a wrap, would xanathan gum help with this?

      • Divalicious August 23, 2014 at 9:52 pm #

        ooh – that’s interesting! I will have to try to bake these. Am very curious how they turn out now! Yes, I would think that xanatham gum might help you use this as a wrap!

      • Amanda Martinez September 4, 2014 at 1:21 am #

        The xanathan gum did help somewhat with the flexibility. This is a recipe to experiment with :)

      • Divalicious September 8, 2014 at 11:34 am #

        ooh! Good to know! I tried a batch with curry powder last night…very tasty!

      • Kemi September 16, 2014 at 5:16 am #

        I am just loving your site. I only found it yesterday through another site. I ve ordered my first packet of the psyllium powder on Amazon, cant wait to try some of your bread recipes. Thanks for sharing.

      • Divalicious September 16, 2014 at 9:18 am #

        Hi Kemi! So glad you found me and enjoy the recipes! Thanks for popping by and happy baking!

  9. Dar October 1, 2014 at 5:34 pm #

    So, how much xanathan gum?

  10. carynjw October 26, 2014 at 5:41 pm #

    I tried these yesterday and they came out as total gloop and just didn’t work. I tried again today adding water slowly until it formed a dough, and didn’t add the whole 250ml as suggested. Worked much better, but does still take longer than the 2-3 minutes each side.
    Strong flavour, but really nice.

    • Divalicious October 29, 2014 at 9:04 am #

      Hi, I think it really does vary on the brand of coconut flour too, as I find mine slightly vary between different brands. Glad it eventually worked out for you though!

      • EV Lininger December 3, 2014 at 2:03 pm #

        Hi, On low carb for several weeks now and no oven, so trying for something like this bread that’s not baked. I am now in PR and not much available, did not see psyllium anywhere at the Health food store. Can I substitute with almond meal? I do have the coconut flour. Great blog and ideas! Thanks!

      • Divalicious December 9, 2014 at 5:54 pm #

        I’m not if almond meal would work…but hey, always worth a try! Glad you are enjoying the blog…thanks for popping by!


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