2 Quick Keto Flatbread Recipes for Low-Carb Meals

Preheat an 8-inch skillet over medium heat until hot.

In a large bowl, sift or whisk together the coconut flour, xanthan gum, baking powder and salt until there are no lumps.

Add the eggs and mix until combined. Stir in the oil, milk and yogurt. Add the warm water one tablespoon at a time until the dough is smooth but not wet or sticky.

Massage the dough for about one minute to absorb any extra moisture. Divide the dough into 5 equal portions.

Line a clean work surface with parchment paper. Place one portion of dough in the center and roll or press into a 6-inch circle about 1/4-inch thick. Repeat with remaining portions.

Lightly spray the preheated skillet. Cook each dough circle one at a time, covered, for about 1 minute or until the dough releases easily from the skillet.

Flip, cover and cook another 30–45 seconds until golden on both sides. Transfer to a plate or wire rack and repeat with remaining rounds.

Serve warm brushed with melted butter and sprinkled with herbs if desired. Store leftovers in an airtight container at room temperature for up to 3 days.

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and place it in the oven to heat.

In a large bowl, sift or whisk together the coconut flour, baking powder and xanthan gum until smooth and lump-free.

Add the melted butter or oil and mix until combined. Stir in the warm water for at least 30 seconds. The mixture may look soupy at first but will thicken as it is stirred.

Let the dough rest 2–3 minutes to begin binding, then massage for about a minute to absorb any extra moisture.

Divide the dough into 10 equal portions. On a parchment-lined surface, roll or press each portion into a 6-inch circle about 1/8–1/4 inch thick.

Stack circles in pairs and dampen fingertips to gently press and seal the edges so each pita becomes a pocket when baked. Repeat for all portions to yield about 5 pitas.

Carefully remove the hot baking sheet from the oven and place the pitas in a single layer. Bake at 400°F for 7–10 minutes or until lightly golden at the edges.

Let the pitas cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before cutting into pockets.

Once cooled, slice each circle in half and cut through the center of each half, leaving the edges and bottom connected to form pockets. Fill as desired. Store leftovers in an airtight container at room temperature up to 3 days.