Air Fryer Flatbread (Vegan + Keto)

Air Fryer Flatbread (and Gyro-Inspired Flatbread Wrap)

I made this flatbread recipe a while back, but hadn't taken the time to write it up properly for sharing. This afternoon, I was craving something gyro-like and so figured now was a good time to photograph and add the recipe to my site. This flatbread is easy to make, quickly bakes up in the air fryer while you prepare other components of your meal, and contains a good bit of protein. It's bendy enough for filling and folding, but will break once cooled, so do take care if eating it as a wrap.

Please see the notes following the recipe for more details about the texture of psyllium husk. Also, I haven't tried making this flatbread in a normal oven, but I suspect it would work. If you want to try it, I'd suggest baking it for about 15-18 minutes in a conventional oven (at the same temperature). If you find you like this recipe and plan to make it often, you can save yourself some time in the future by making little jars of the dry mixture to have on hand.

Air Fryer Flatbread

Yield: 1 serving
Macros (per serving): 245 calories | 15g protein | 16g fat | 4g net carbs
Prep: 10 minutes | Air Fry: 10 minutes | Cool: 2-3 minutes
Storage: best fresh, but can be stored for up to 2 days at room temperature or 5 days refrigerated.

Ingredients:
I suggest weighing the ingredients for which gram measurement are given for best results. Sift dry ingredients if lumpy.

2 tablespoons (10g) whole psyllium husks ✎
2 tablespoons (15g) almond flour
1 tablespoon (7.5g) coconut flour
1 tablespoon (7g) plain pea or soy protein powder
½ tablespoon nutritrional yeast flakes
¼ teaspoon baking powder
a pinch of salt
⅓ cup (80ml/80g) pea or soy milk
1 teaspoon oil of choice (e.g. light olive)
1 teaspoon apple cider vinegar (optional)

Directions:

Whisk together the dry ingredients in a small mixing bowl.
Whisk together the milk, oil, and vinegar in small bowl or cup.
Add the wet mixture to the dry mixture and mix to form a dough. I use a small silicone spatula for this.
Let the dough rest for a couple of minutes while you get an 8-inch (20cm) square piece of parchment paper.
With well-oiled hands, press the dough out on the parchment paper to a disc a little under ¼ inch (about 5mm) thick.
Preheat the air fryer or oven to 350°F (175°C). Bake the flatbread for 10 minutes. No need to flip.
Remove from the air fryer and allow to cool for 2-3 minutes. Then, carefully peel off the bottom layer of parchment.
Enjoy warm with toppings/fillings of choice. See a recipe option below.

Gyro-Inspired Flatbread Wrap

Ingredients:

1½ tablespoons vegan yogurt
½ tablespoon vegan mayonnaise
1 clove garlic, crushed (3g | ½ teaspoon)
1/8 teaspoon dried dill
1 piece Air Fryer Flatbread
1-2 low-carb vegan sausages, I prefer 2 x Beyond Breakfast Sausage Links ✎
a small handful mixed greens (20g)
2 slices tomato (40g)
4-5 slices cucumber (30g)
4-5 medium olives, sliced (16g | 1½ tablespoons), I prefer black

Directions:

In a small bowl, whisk together the yogurt, mayonnaise, garlic, and dill and set aside.
Make the flatbread and sausages. You may be able to cook the sausages in the air fryer alongside the flatbread. See your product packaging for options.
While these bake/cook, prepare your veggies and olives.
To construct the wrap, I like to put the veggies on the bottom - lettuce, then tomato, then cucumber. I halve my sausage(s) lengthwise and put these next. Then, I top this with my olives and the sauce. Sprinkle with additional salt, pepper, or spices if desired.
Enjoy soon after constructing. ✎

✎ Notes:

Psyllium husk can be a bit gritty and so you might notice a bit of grit in your flatbread. This is normal. If you don't have whole husks, you can use 1 tablespoon (10g) of powder.
I'm not a fan of most plant-based meats, but I really like the Beyond Breakfast Sausage Links. Unfortunately, my supermarket didn't have on the day I made the wrap I've photographed and so what's in the photo is a Linda McCartney's sausage, which is a bit less keto-friendly (and less tasty in my opnion).
This wrap is best eaten soon after construction because psyllium husk gets slimy when wet. If left to sit with wet fillings, you may not enjoy the texture of the bread once you get to eating it.
Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from the protein powder (Now Foods), nutritional yeast flakes (blend of Bob's Redmill and Foods Alive unfortified, yogurt (Alpro Soy No Sugar), and sausages (Beyond Breakfast Sausage Links [2]).
Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.

Engaging in restrictive diets can have negative health consequences, both physical and mental. The content of this website and my publications do not intend to promote a vegan ketogenic diet, only to facilitate one in the case that an individual has made an informed decision to adopt this dietary pattern. Significant dietary changes should be discussed with, and supervised by, licensed healthcare professionals. None of my content is to be considered medical advice or treatment and I hold no responsibility/liability for any negative outcomes that arise directly or indirectly from the application or interpretation of the content I have shared here and elsewhere. Please make your health decisions responsibly.

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