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It’s been a minute since I’ve posted any recipes for this blog so today I’m going to discuss one of my favorite and versatile foods, the flatbread. There are many types of flatbread (also known as tortillas) and they may be leavened or unleavened depending on cuisine and ingredients used. This variety is useful for creating flatbread that are tasty and suitable for various ways of eating.
In this post I’ll share flatbread recipes that are suitable for different diets like keto, paleo, gluten-free, nut-free, etc. There will be something for everyone, guaranteed. Before I continue however, I must make clear that some of these flatbread recipes will produce flatbread or tortillas of various textures and fold-ability.
For example, the gluten-free version will be more brittle and not fold easily or as well as the einkorn version. Outcomes and textures depend on the flour base used to create the flatbread. The ultimate goal is to create a delicious flatbread and I believe I have with these recipes. I’ll begin the list with my favorite recipe that is easy, all-purpose and yummy the einkorn tortilla.
Einkorn Flour is the most ancient grain of wheat that is non-gmo and has never been hybridized. This means it has less of the proteins (like gluten) found in modern hybridized wheat that cause allergies, intolerances and inflammatory diseases like celiac.
Einkorn flour is highly nutritious, containing high levels of protein, fiber, vitamins, phosphorus and iron. Anything made with this wonderful flour comes out a lovely golden yellow due to the high levels of carotenoids found in Einkorn wheat berries. Moreover, flatbread, rolls and bread come out with a delicate, soft crumb that is absolutely delicious!
This Einkorn Flour Tortilla recipe couldn’t be simpler: All you need is Einkorn flour, vegan spread (or butter), water and optional salt. You can find the complete recipe here:
Einkorn Flour Tortillas
- 1 1/2 Cup Einkorn Flour
- 4 Tablespoon (TBSP) Earth Balance Dairy-Free Buttery Spread or Butter
- 5 Tablespoon (TBSP) Cold Tap Water
- 1/4 Teaspoon (tsp) Salt (optional if using unsalted butter)
- Melt earth balance spread in microwave and pour into bowl of a stand mixer.
- Add einkorn flour, water, and salt to the melted earth balance spread.
- Using the stand mixer with dough hook, mix on low until all liquids have been fully absorbed by the flour.
- Cover bowl with a tea towel or paper towel and let rest for 10 minutes.
- Place dough on a lightly floured surface and knead until it forms a smooth ball. The dough may be slightly oily. This is okay.
- Pre-heat cast iron skillet or griddle on medium heat.
- Divide the dough into approximately 8 pieces and roll into balls.
- Line a tortilla press with parchment. Press out each tortilla, remove from parchment and cook for a few minutes on each side.
- Place a piece of parchment paper between each tortilla as you make them. This will make them easier to remove and keep them fresher longer when you wrap them for the fridge or freezer.
Pro-tip: if you don’t have a tortilla press, just cut the zipper off a Ziploc bag and cut down the sides. Place a tortilla ball in between the open sides of the bag and press down in the middle with a bowl. Alternatively, you can use the bowl to press the dough ball between two squares of parchment paper. Voila! Tortillas!
This recipe for keto flatbread is made with my version of the THM Baking Blend. This flatbread is very quick and easy to make because it’s made with a few simple ingredients that are low carb and won’t wreck your progress. I made this flatbread almost every week of the month when I was exclusively keto and it really saved my diet and my sanity.
To make this quick keto flatbread you’ll need the THM Baking Blend I discuss in my article on low carb flour substitutes, avocado oil, baking powder and water. That’s it! Combine these ingredients into a dough, form and roll out four flatbread and fry on a medium hot skillet. You can check out the full recipe and directions here:
- Mix all ingredients together in a bowl until dough comes together. Let dough rest for about 5 minutes. The dough will be slightly crumbly.
- Pre-heat cast iron skillet or nonstick pan on low to medium heat. Add a small amount of oil to pan and swirl to coat.
- Fry each flatbread in skillet until golden brown, about 1 to 2 minutes for each side. Enjoy!
Even though it looks fragile, this keto flatbread holds up well with whatever you choose all for only 2 g carbs per serving!
These days, many people are turning to gluten-free grains, flours and baked goods. Some people do this out of necessity because they’re gluten-intolerant or they have Celiac disease. Other people are choosing to go gluten-free because they think eating less gluten will be beneficial for their health. Whatever the reason for going gluten-free, it’s essential that people find a suitable all-purpose gluten-free flour.
I sometimes bake and cook for my vegan cousin who’s a fitness trainer and follows a very austere eating regimen. He recently requested gluten-free tortillas and I went on the hunt for a suitable flour. After trial and error with various grain-free flours mixes, I settled upon the King Arthur all-purpose gluten-free flour. This gluten-free flour when used with a bit of xanthan gum, makes tasty breads, scones, cakes and tortillas.
I ended up creating a gluten-free flatbread for him using King Arthur gluten-free flour with a bit of almond flour. You can see the recipe here:
- Place all dry ingredients in the bowl of a stand mixer and whisk to blend.
- Add water, oil and egg to the dry mix. Using dough hook, blend the ingredients until a thick dough forms - about 1-2 minutes.
- Let dough rest for 15 minutes. While the dough is resting, cut out squares of parchment paper - 2 squares per tortilla. Spray one side of each square with cooking spray.
- Pre-heat a non-stick or cast iron skillet to medium heat. Scoop out about 2 tablespoons of dough onto one side of an oiled parchment square. Cover with another square and roll out using a rolling pin or pressing down with a bowl.
- When skillet is hot, peel back a parchment square from the top of a tortilla and place in skillet with the remaining parchment facing up. Let tortilla cook for 1-2 minutes. Flip and cook other side for 1-2 minutes until golden brown. Repeat with remaining tortillas.
- Serve warm or cool before wrapping and storing.
This gluten-free tortilla does not quite have the same texture as a regular tortilla made with wheat flour, but it holds its own as a vehicle for delicious fillings and toppings.
The paleo diet is the most stringent way of eating when it comes to bread or anything resembling bread. Paleo encourages the dieter to eat meat, fish, eggs, nuts, seeds, vegetables and healthy oils; however processed foods, grains or sugar are not allowed.
As you can imagine cutting bread out of our diet is very challenging for many of us. Think about it, we eat grains for almost every meal – cereal or toast for breakfast, rice or a wrap for lunch and pasta or pizza for dinner. Grains are everywhere! These factors made following the paleo diet very difficult for me personally.
As always, I searched for ways to circumvent the no grain rule and create a palatable bread substitute. I turned to the flatbread instead of a loaf bread because it’s such an all-purpose food. I can make wraps, quesadillas and dessert using flatbread as the base. To create my paleo flatbread, I had to use ingredients that were permissible on the diet. I came up with this recipe:
- 100 Gram (g) Coconut Flour
- 2 Tablespoon (TBSP) Psyllium Husk
- 1 Teaspoon (tsp) Baking Powder
- 1 1/2 Cup Warm Water
- Mix dry ingredients together in a large bowl.
- Add water to dry ingredients and mix until a dough forms. Let the dough rest for 10 minutes.
- Divide the dough into 8 pieces. Form each piece into a ball and press into rounds between two pieces of parchment paper.
- Pre-heat cast iron or non-stick skillet to medium heat. Add a bit of oil to the pan.
- Place flatbread in pan and cook for about 2 minutes. Flip carefully and cook for two minutes more.
- Enjoy warm or cool and store in fridge with parchment paper between each flatbread.
I love the simplicity of this recipe. It’s easy to make with easily available ingredients and it holds up well to any topping.
Flatbread – The Foundation For Delicious Food
I love making flatbread. They are quick and easy to make and I can enjoy them with any meal. Flatbread are so versatile, they can be used for any course like breakfast burrito wraps, or to sop up stews/curries and even make a savory quesadilla or dessert chocolate roll-up! The possibilities are limited only to your imagination.
I hope I’ve proven with these flatbread recipes that you can still enjoy flatbread and tortillas while on a keto, paleo or gluten-free diet. Do you like flatbread? What’s, your favorite? Let me know in the comments. Until then: Happy Eating!