Coconut Flatbread

This flatbread is a favourite at our house. It’s quick to prepare, requires few ingredients and is yummy and versatile. It’s high in protein and fibre, too. I was looking for a super-quick gluten-free option and found this recipe. I’ve adapted it slightly to make it a little more user-friendly.

We often top it with scrambled tofu, a bean mixture, or serve with soup. Give it a try and let me know you’re favourite way to use it!

Coconut Flatbread

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Coconut Flatbread

If you have a kitchen scale it’s easiest to measure by weight. Otherwise, use the amounts in brackets.

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min
Serves: 4


  • 60 g coconut flour (approx 1/2 cup)
  • 2 Tbsp psyllium seed powder
  • 12 tsp salt
  • 1 tsp baking powder
  • 40 g coconut oil (approx 3 Tbsp)
  • 250 g boiling water (approx 1 cup)
  • herbs/garlic powder (optional)


  1. Add the dry ingredients to a large bowl on a kitchen scale, zeroing after each addition.
  2. Remove bowl from scale and mix the dry ingredients with a hand whisk.
  3. Weigh the boiling water in a bowl or cup on the scale, zero, then add in the coconut oil slowly until it reaches 40g.
  4. Add wet ingredients to dry ingredients and blend until a dough like mixture forms.
  5. Divide the mixture into 4 large balls.
  6. Option A: Use your hands to flatten out the ball into a flat disk about 1/2 thick. Dry fry in a pan for 2– 3 minutes each side, until golden.
  7. Option B: Place the balls on a greased cookie sheet or stone and roll or press to flatten out. Bake 4 min at 250 degrees, flip and bake for another 4 min.
  8. Eat and enjoy!

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2 thoughts on “Coconut Flatbread

  1. How best to keep these coconut and psyllium flatbreads? Will they be ok in the fridge for a few days? I don’t have a freezer.

    Can I halve the recipe and still get good results?


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