• 100g gluten free flour
  • 1 tbsp psyllium husk
  • 1/2 cup water
  • 2 tbsp olive oil
  • Himalayan salt 


  1. Preheat the oven to 180 degrees and cover a large baking tray with greaseproof paper.
  2. In a bowl mix together the flour and psyllium, then slowly pour in the water while mixing together.
  3. Knead the mixture until it forms into a dough (and more water or flour if too wet or dry) and roll into a ball. Place it into the fridge for about 30 min (if you have time, don’t worry if you don’t, it will still work fine!).
  4. Cut the ball into 4 and shape into balls. Then roll out each individual ball as thin as you can on a floured surface with a rolling pin.
  5. Once they’re all rolled out, heat a pan on the hob without any oil, till it gets really hot. Once the pan is really hot, place once of the rolled sheets of dough in the pan.
  6. Cook until the ends start curling up and then flip it over and repeat on the other side. Place to the side when done and repeat with the other 3.
  7. Once they’re all cooked, cut each one into 4 triangles (I used scissors for this).
  8. Using your fingers, coat each triangle (top and bottom) with a small amount of olive oil and place on the baking tray.
  9. Finally, sprinkle with the salt (amount depends on taste buds, I used about 2 pinches)
  10. Cook in the oven for about 20min until they look slightly brown and are crispy.
  11. Enjoy these with some chilli, spicy black beans, salsa and/or guacamole :-)