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This 4-ingredient flourless flatbread makes for some delicious sandwiches, as a pizza, for breakfast, dipping or for soup. It doesn’t taste eggy and looks a lot like a traditional flatbread. Whether following a low carb lifestyle or you just simply want to stay away from wheat, this flatbread is a great, versatile option.
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1. About the ingredients
Greek Yogurt – Be sure not to use low fat or fat free yogurt. The yogurt needs to be thick otherwise the batter will be too runny.
Mozzarella Cheese – The recipe works best if the cheese is finely grated. Mozzarella provides a milder flavor that wont interfere with whatever you’re having with flatbread. But if you like a more cheesy flavor to your flat bread go ahead and use any other kind of cheese.
Psyllium Husk – The Psyllium husk makes the flat bread a little more moist and gives it a fluffier, more flexible texture. You can leave this ingredient out if you want a more firm texture.
2. Ingredients
150g Greek Yogurt
120g Mozzarella Cheese
3 Eggs (+/- 130g)
10ml Psyllium Husk
3. Instructions
Preheat the oven to 205C / 400F and line a baking sheet with parchment paper.
In a mixing bowl, whisk the eggs and yogurt together. Whisk in the psyllium husk. Mix in 1 cup (112 grams) of mozzarella the cheese and the optional seasoning of your choice. Allow the mixture to sit for about five minutes to thicken slightly.
Pour the mixture onto the prepared baking sheet and spread it into your desired shape using a spatula. The layer should be thin but not thin enough to crisp up in the oven.
Bake for around 20 minutes or until golden brown.
After baking it, let the flatbread cool for a few minutes before handling it.
Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!
