https://www.youtube.com/embed/_qFYph8rI30
Hey everyone today we're making
low carb keto flatbread
[laughter] so I know a lot of you are making
1 cup of keto flatbread and 1 cup of carbs per fat flatbread is
very good I'm sure you agree but the flatbread today we're going to make
less of that in the net Carbs, it's a little over half the carbs per
flatbread so the key to low carb nurse
actually comes from the oat fiber and as it says on the box,
it's the fibrous part of the oats and it's about
a cup in all that creates great bread texture without adding any carbs
And like I said one car keto flat braid is well loved by a lot of you but it does require
extra fine almond flour which is specialty flour
it's harder to get and more expensive so the great thing about
this recipe is that it works
with practically all keto flours and like all recipes My own flatbread
you can freeze the flatbread and use it whenever you want it
sounds too good to be true let me show you how to make the ingredients
you need even the ingredients for this flatbread it's
very simple so this is our fiber so you can see
it's very good, It has a yellow pigment in it,
so when you buy your fiber, make sure it says
fiber and nothing else that's not bran or flour it's a whole different beast,
it's high in carbohydrates, okay, so make sure it says o fiber
and that it's Very cheap to get it at least in the UK and I got it
from Amazon so I'll put it in my Amazon store so
you can search for it and then I'll mix the fiber
with the ground almonds and like I said, this recipe will
probably work with all types of flour and it definitely works with all Types of
almond flour and I've tried it with lupine and coconut flour as well and it
works perfectly and I think it probably works
with all keto flours and on top of that we need some tough psyllium powder so I
generally use this powder that's like breadcrumbs which
can be really good in The powder and we need some oil
so I'm using olive oil you can use avocado oil or whatever oil you
like d and then some baking powder and some ginger gum and a little bit of salt,
so we're going to make this batch with almond flour, but I'm going to make
another batch.
Of lupine flour just to show you what it
looks like and this is this is all you need to
get a flatbread so let's make the dough so easy and
a no brainer so the first thing we're going to add in the mixing bowl
is our fiber so I have 50 grams of oats fiber Here you
go in and then 50 grams of ground almonds
, which is half and half and then 20 grams of durum psyllium powder
so it's roughly four tablespoons, so if you're using lupine flour instead
of almond flour, use the same amount 50 grams of lupine flour
and if you're using lupine flour Coconut 30
grams and the recipe was in the description
below so don't worry if you don't remember
then we will add a teaspoon of baking powder then half
a teaspoon of zein and gum then we add a few
pinches of salt so I am using coarse sea salt which you can use
any type of salt you prefer. Then give it a quick mix
so this is the dry mix and now get your kettle ready
we need some hot water so I'm going to make a little bit here and I'm going to
add a couple tablespoons of oil
I'm using olive oil and here my hot water is
fresh from the kettle so we need approx 10 to 12 tablespoons
of oil, so it really depends on the flour you use,
I wouldn't convert it to cups .
It doesn't fit into the dough and you
just need to watch the dough to decide how much you need so I have
eight tablespoons now and I'm going to add more as I go so
just mix it well so we need a little bit more and I'm going to
add another two tablespoons so it makes 10 tablespoons
so if I went through a mixer it's going to be very quick I
'm going to go to my hands to mix it so it's very hot so
be careful so you have to knead it until
it's very smooth and not grainy and very little grainy
so I've got about 10 tablespoons today and it looks fine Actually I might just
add a little bit more in a little bit so if you're using
lupine or coconut flour, you might need a little more flour, so
I spent a few minutes kneading it and it looked good and
I added an extra tablespoon, so I used
about 11 tablespoons today I think our dough Ready and must be ready.
It feels quite soft and moist, it's not crack free but it
shouldn't feel dry so if it feels dry you need more
water so it looks good I also made
another batch with lupine flour so it's more yellow and I
can use it to an extent Large same amount of water, and now I'm going to cover the dough
with a towel and leave it to rest for 15 minutes Okay so my dough
has been resting for 15 minutes and it feels nice and moist and now I'm going
to divide it into six portions, so each batch should give you
six flatbreads, So obviously you can make it bigger or
thicker if you want to, but for me six is perfect so I'm going to
roughly divide it into equal portions and then I'm going to roll it into an
individual dough with fiber retrieval that's almost even giving it a
facelift pressing a little bit definitely there's no air pocket this It's
going to create a nice round shape when we work on rolling it out okay just a little bit my
dough balls are ready and I also have my lupine
flower version ready here as well so let's roll it out so we're going to roll it out
flat bread so you can use your rolling pin
and baking sheet and roll it out like this, but I
'm going to use my trusty tortilla press , Well this is a
lifesaver if we're going to be making flatbreads on a
regular basis and you don't have one of these
you need to get one so I want to share one tip with you with the
tortilla press so when you first get the press you
need to moisten it so that it's made Cast iron
even rusts and therefore you need to cover it with a layer of oil
so I use olive oil and cover it with a layer of oil
and then wipe off the excess so it keeps the
press rust free and to be honest I have had
this press for over 2 years now, I've only done it twice,
So it's something that needs to be done every once in a while just keep it in
good condition and rust free as well so I'm going to put a
layer of plastic in here so this comes from a
reusable food bag so I can reuse it a few times
and I'm going to put in one of the special dough balls My here
in the middle and then I fold the sheet and then release the lid
and then pull the handle and press down,
it's quick and easy to do this and now just flip it 45 degrees
and press again until I want to have a flatbread that's
about the same size as my tortilla press, it
's done in seconds, And then it should come out pretty easily and then
I'm going to roll out the rest of my dough balls the same way
and now let's cook the flatbread so I have a frying pan here and I'm going to
spray the frying pan with a little bit of olive oil
and use whatever type of oil you want so we don't need as much
oil as we I just need enough to cover the pan
so I have a flap here that's fresh out of the press
so you can roll up the whole batch or you can roll out
one and cook one so I'm going to just flip it over so it should come out quite easily
and then put it on so it stays medium Low heat
and just leave it for a minute or so, resist the temptation to move
right away you want the edges to start to cook through
before you start trying to flip it is
okay until the edges start to cook through
you can see we should be able to move around then We're gonna flip it
golden brown so here you go I've got a
nice stack of flatbread here and let me just show you the texture so
I think this flower is a lupine
flower it's a little bit more yellow but it's nice and not foldable
so it's nice and one almond flour and the texture It's a little bit softer but as you can
see again it's very flexible so you can
roll it and do whatever you want even with these flatbreads you can
do whatever you want with them you can roll them with fillings in
whatever you do with flatbreads but today I'm going to turn them into cheese toasties
to make Toast, you can use a frying pan no problem I
have a panini press so I'm using my lovely press so it heats up
nicely so I'm going to sprinkle a little bit of water off the
oil a little quick brush and I'm going to put it
well on the flatbread here I think
this is the almond flour and I'm going to sprinkle
a little bit of Vegan mozzarella here a little bit and then some mashed avocado
that's avocado with a little bit of salt for seasoning and a little bit of olive oil
in there and then a little bit of
chopped tomatoes so these are things that I always have in my
fridge and then a cup of basil leaves will make us
very delicious and then a little bit of cheese
no You can go wrong with this and then I'm going to use two knives and lift
one side of the flatbread up on top of
cool and then I'm going to go to gently press the
lid down to give it a nice toast, let's take a look oh it looks
so pretty so let's lift it up.
From the side, look at this is so great and we quickly
make it so let's eat so you go this is how you
make this very low carb vegan keto bread and they make
amazing toast and I ca n't wait to eat it. Let's
take a look at this texture is
great and once it's toasted the surface gets
a little crusty and the delicious filling is on the inside so
let's take a bite it's really spicy
it's so great and so simple
so you can put any kind of filling you like even the sweet ones
I'm just saying Chocolate and raspberries and they are
very pretty, so once they are cooked and left to
cool, you can put them in the freezer
for storage.
You should be able to stack them on top of each other
without them sticking together but if you are not sure you can put them on a
cutting board for example and pull them into the freezer like
that, and once One they're frozen just because you know take it out
and stack them together and put I t in the whole bag and it's ready
whenever you want so I hope you liked today's recipe and we'll give you
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should be able to find most of the ingredients I use on a regular basis
for my recipes so check that out thanks for hanging out
with me today and thanks for watching I'll see you
next time [ music] you
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