An airy low-carb bread, wonderful for spreads or pizza crust. This easy yeast bread recipe has few ingredients.
I originally designed this recipe for my friend Kate. She wanted a pizza with blue cheese, pears, walnuts and arugula. As that combination packs a punchy flavour, I needed a relatively mild dough. I’d been playing with psyllium husk flour and experimented with minimalism. To my pleasant surprise, this dough held together, and even puffed up.
As I’ve kept the ingredient list short, the bread is best served with a topping — hummus partners well. Though don’t be afraid to strengthen the flavour by throwing some pepper and rosemary into the dough.
But true to its purpose, this flatbread works wonderfully as a pizza crust. You may cut down the initial backing time to 10 minutes and allow it to bake further with toppings. Or, you can bake it as long the first time, and allow it to get crunchy on the second bake.
I suspect almond flour works equally well for the dough, but have not yet tried it.
Kate’s Almond Flatbread
7 gDry Yeast
¹⁄₈ teaspoonWhite Granulated Sugar
200 g 200 mLWater
100 gAlmond Flour (Ground Almonds)
30 gPysllium Husk Flour
- mixing cup
- mixing bowl
- baking tray
- baking sheet
- Mix the dry yeast and sugar with 200mL of warm water.
- Let the mixture sit for at least 3 minutes.
- Mix the almond flour, psyllium flour, and salt together in a mixing bowl.
- Mix in the yeast mixture and blend thoroughly.
- Cover the dough, place it in a warm location, and let it rise for 1-2 hours.
- Put the dough on a baking sheet lined baking tray. Pat it down to 5-10mm thickness.
- Cook in the oven at 180°C for 15-20minutes, until it’s a bit darker brown.
- Remove the bread from the oven. It’s ready now, but you might wish to let it cool a bit.