I’ve really struggled to find a good substitute for ‘normal’ bread and naan breads etc and then I came across this recipe from Tom Kerridge in his new book Tom Kerridge’s Dopamine Diet...
Dopamine is a natural happy drug found in all sorts of foods and eating this way is now a way of life for Tom. It’s a similar philosophy to the clean eating philosophy I teach and it works. Tom’s lost 13 stone over the last 3 years.
These small flat breads are great with soupsa nd curries and double as bread for dips too. Eat them the minute you make them as they tend not to keep fresh for long. To be honest they don’t last long in our house so we don’t have a problem with that.
They contain psyllium husk which is what gives them their stretch and rise so don’t omit it. It’s available in all good health shops and is great form of fibre in the diet.
Carb count – 3g per flatbread
- 40g butter
- 60g coconut flour
- 15g powdered psyllium husk
- 1 tea spoon baking powder
- ½ tea spoon salt
- 250ml boiling water
- Melt the butter in a pan over a medium heat and cook it until it is a nut brown colour and fragrant. It will bubble and foam but that’s what you want.
- Remove from the heat
- In a bowl whisk the flour, psyllium husk, baking powder, and salt together. I use a balloon whisk. Trickle on the butter and mix to a buttery paste.
- Slowly pour on 250ml boiling water, stirring the mixture with a spoon (or balloon whisk) as you do so. Keep stirring until you end up with a smooth, stretchy dough.
- Divide the dough into 6 small balls. One at a time roll them between baking parchment. I use the same piece of baking parchment and roll each one as the one in the pan is cooking.
- Heat a non stick frying pan over a high heat. Cook the flatbreads one at a time for about a minute on each side. The dough will rise and become light and tasty flatbread. Serve immediately.
Online source of Psyllium husk and coconut flour