30-Minute Pan-Fried Zesty Lemon-Herb Turkish Flatbread (Low-Carb)
This quick and flavorful flatbread is a low-carb twist on traditional Turkish bread, infused with fresh lemon and aromatic herbs. Pan-fried to golden perfection in under 30 minutes, it's perfect for a satisfying side or snack.
Ingredients
Ingredients
- 1.5 cup almond flour fine blanched
- 2 tbsp psyllium husk powder for binding
- 1 tsp baking powder aluminum-free
- 0.5 tsp salt sea salt
- 2 large eggs room temperature
- 2 tbsp olive oil plus extra for frying
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1 tsp lemon zest finely grated
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh dill finely chopped
- 1 tsp dried oregano or 1 tbsp fresh
Notes
Storage: Store cooled flatbreads in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a dry skillet over medium heat for 1-2 minutes per side to restore crispness. Make-Ahead: The dough can be prepared up to 24 hours in advance, shaped, and stored covered in the refrigerator. Let it come to room temperature before cooking. Variations: Add a pinch of red pepper flakes for heat or substitute the herbs with fresh mint and chives. For a cheesy version, mix in 1/4 cup grated parmesan cheese into the dough. Serving Suggestions: Serve as a side to grilled chicken or fish, use as a wrap for salads, or top with hummus and sliced cucumbers for a low-carb appetizer.