Craving warm, savory flatbread but need a gluten-free, low-carb option? Look no further! This incredibly simple recipe swaps traditional wheat for nutrient-rich soy flour, creating a tender, flavorful flatbread that’s ready in minutes. It’s the perfect guilt-free companion for your favorite dips, soups, or as a standalone snack.
Ingredients
• 1 ¼ cups / 150g Soy Flour, plus extra for dusting
• 2 tsp / 8g Baking Powder
• ½ tsp / 3g Sea Salt
• 1 Tbsp / 7g Onion Powder
• 1 Tbsp / 7g Garlic Powder, optional
• 1 cup / 240ml Warm Water
• Olive oil for frying
Instructions
1. In a food processor, combine the soy flour, baking powder, salt, onion powder, and garlic powder (if using). Pulse for a minute or two until the dry are finely blended and aerated.
2. With the food processor running on low, slowly stream in the warm water. Continue to mix until a sticky dough ball forms. Don’t worry about the stickiness – that’s perfect!
3. Lightly dust your hands and a clean work surface with soy flour. Divide the dough into 8 equal portions. Roll each portion into a ball, then gently flatten and shape it into a small, thin circle.
4. Heat a thin layer of olive oil in a skillet over medium heat. Fry each flatbread for 2-3 minutes per side, until golden brown and puffed. Serve immediately for the best texture.
Nutritional Information
• Nutrition
• Serving Size: 1 flatbread
• Makes: 8 flatbreads
• Calories: 118
• Fat: 9.7g
• Carbohydrates: 4.4g
• Protein: 5.1g
Pro Tips
• For the best texture, use a food processor. It blends the finely while keeping the mixture light and airy, which is difficult to achieve by hand.
• Don’t be afraid of the sticky dough! A light dusting of soy flour on your hands and work surface is all you need to make it manageable.
• Customize your flavors by adding other dried herbs like rosemary, thyme, or a pinch of cayenne pepper to the dry .
• The uncooked dough can be stored in an airtight container in the refrigerator for up to one week, allowing you to fry fresh flatbreads on demand.
FAQ
Q: Can I make this soy flour flatbread without a food processor
A: While a food processor is recommended for the best light and airy texture, you can mix the ingredients by hand. Be sure to whisk the dry ingredients thoroughly in a bowl before slowly stirring in the warm water to form the dough.
Q: Is this flatbread recipe keto-friendly
A: Yes, with only 4.4g of carbohydrates per serving, this soy flour flatbread is an excellent low-carb and keto-friendly option for dips, soups, or as a snack.
Q: What can I substitute for soy flour in this recipe
A: This recipe is specifically developed for the unique properties of soy flour. Substituting other flours like almond or coconut flour would require significant adjustments to the liquid ratios and may not produce the same tender texture.
Q: How do I store leftover flatbread
A: For best results, serve the flatbreads immediately. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can reheat them briefly in a dry skillet or microwave.
