Low Carb Flat Bread

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Total Time
10 mins
2 mins

Made with soy flour. 2-3 net carbs per slice 3-4 inches in diameter. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week.

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  1. Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment.
  2. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky.
  3. Scrape dough out of mixing bowl.
  4. With well soy floured fingers, roll dough into ball.
  5. Pinch off half-dollar size balls of dough.
  6. Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat.