Golden Skillet Low-Carb Kimchi Flatbread with Sesame Crust (10-Minute)
This ultra-fast, low-carb flatbread uses a clever almond flour base and tangy kimchi for a savory, golden-crisp flatbread with a nutty sesame crust, ready in just 10 minutes. It's a perfect, healthy alternative to traditional bread that's packed with flavor and texture.
Ingredients
Ingredients
- 1/2 cup almond flour blanched, finely ground
- 1 tbsp psyllium husk powder for binding and structure
- 1 tsp baking powder gluten-free if needed
- 1/4 tsp salt or to taste
- 1 large egg room temperature, beaten
- 2 tbsp water or unsweetened almond milk
- 1/4 cup kimchi finely chopped, drained of excess liquid
- 1 tbsp sesame seeds for coating the crust
- 1 tbsp avocado oil or other high-heat neutral oil for skillet
- 1/4 tsp garlic powder optional, for extra flavor
- 1 tbsp green onions thinly sliced, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat to restore crispness. Make-Ahead: The dry ingredients can be pre-mixed and stored in an airtight container for up to a week. Add wet ingredients and kimchi just before cooking. Substitutions: For a dairy-free version, ensure the baking powder is gluten-free. You can substitute the kimchi with sauerkraut or omit it for a plain sesame flatbread. Serving Suggestions: Serve as a side with soups, salads, or as a base for toppings like sliced avocado, a fried egg, or cream cheese.