Makes: 4 flatbreads
Ingredients
- 1 cup almond flour
- ½ cup unflavored or plain whey protein isolate
- 1 tbsp psyllium husk powder
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 2–4 tbsp warm water (as needed)
Topping (Optional)
- 1 egg yolk
- 1 tsp olive oil
- Sesame seeds
- Nigella seeds (traditional on many Turkish breads)
Instructions
- Preheat oven to 375°F (190°C).
- Mix almond flour, protein powder, psyllium husk, baking powder, and salt.
- Add eggs, yogurt, and olive oil.
- Stir until a dough forms. Add warm water a tablespoon at a time if too dry.
- Divide into 4 portions.
- Shape into oval or round flatbreads about ½ inch (1–1.5 cm) thick.
- Place on a parchment-lined baking tray.
- Brush with egg yolk mixed with olive oil.
- Press shallow crisscross lines on top using your fingers or the back of a knife.
- Sprinkle with sesame and nigella seeds.
- Bake for 18–22 minutes until golden brown.
- Cool for 10 minutes before serving.
Approximate Nutrition (Per Flatbread)
- Calories: 180–220
- Protein: 15–20 g
- Net Carbs: 3–5 g
- Fat: 10–14 g
