Rolled up coconut flatbreads on a wooden board

Coconut Flatbread

These 6-ingredient flatbreads will change your life!

They are super versatile and can be used as tortillas, wraps or crepes; not to mention they are the perfect way to scoop up your favourite curry!

Another nutritious creation by [email protected]&FlourishSyd.

Vegan, gluten-free, paleo.

Nourish and Flourish
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 6 flatbreads


  • 1.5 tbsp psyllium husk powder OR (2 tbsp psyllium husk)
  • 1/2 cup Organic Times Coconut Flour
  • 1 cup warm water
  • 1 tbsp Extra Virgin olive oil (or cooking oil of choice)
  • 1/4 tsp baking soda
  • 1/4 tsp salt


  1. In a large bowl mix together psyllium husk powder, coconut flour and baking soda until there are no lumps.
  2. Add in warm water and oil. Mix with a spatula then use your hands to knead the dough. Sprinkle salt and knead for about 1 minute.
  3. The dough should be soft and a bit moist, and it shouldn’t stick to your hands. Add more psyllium husk powder in that case if the dough becomes too sticky. Then set aside for 10 minutes.
  4. Divide the dough into 4 pieces and roll each piece into a small ball. Place the dough ball between two sheets of baking paper and roll with a rolling pin, to about 20cm in diameter.
  5. Peel the first layer of baking paper and form a round shape with a round plate by cutting out the excessed dough. Repeat the step and the excess can be rolled together to form another 2 dough balls.
  6. On a non-stick pan on low heat brush evenly 1 tsp of olive oil, then flip over the flatbread and peel off the baking paper carefully. Cook for 2-3 minutes on each side until golden brown.
  7. Enjoy!


  1. Store in an air-tight container in the fridge for up to 3 days, or freeze up to a month. To store these in the freezer, wrap the flatbreads individually with cling wraps or baking paper. Then place them into a freezer-safe zip bag or glass container.
Coconut flatbreads next to a bowl of curry

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