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Garlic Flat Belly Flatbread

Course: Base, Side Dish
Cuisine: French, Indian, Italian
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Equipment

  • Oven
  • Hob

Ingredients

  • 40 g Ground Almonds
  • 10 g Coconut Flour
  • 5 g Psyllium Husk
  • pinch Salt
  • ¼ tsp Baking Soda
  • 40 g Greek Yogurt or plant-based yogurt
  • 100 ml Warm Water
  • ½ tsp Apple Cider Vinegar

Garlic Topping

  • 4 Garlic Cloves
  • 1 tbsp Olive Oil
  • 1 tbsp Butter sub for olive oil if vegan

Instructions

  • Preheat oven to 180°C and preline oven proof dish.
  • Mix together all dry ingredients: ground almonds, coconut flour, psyllium husk, salt and baking soda.
  • Mix in yogurt until evenly combined.
  • Slowly mix in warm water and apple cider vinegar until a ball forms.
  • In lined dish spread out mixture into a circular shape and desired thickness using your hands.
  • Bake for 15 minutes.

Garlic

  • Peel garlic and roast in a covered dish for 30-40 minutes at 160°C.
  • Dice cooked garlic.
  • Melt olive oil and butter on the hob with cooked garlic.
  • Pour on to naan bread.

Topping

  • Top with fresh coriander.