I made this flatbread recipe a while back but hadn’t taken the time to write it up properly for sharing. Then one afternoon, I was craving something gyro-like and decided to use it to make myself a tasty Gyro-Inspired Flatbread Wrap. It seemed like the perfect excuse to photograph both and finally add the recipes to the site. The flatbread is easy to prepare, bakes quickly in the air fryer while you get the rest of your meal ready, and contains a good bit of protein thanks to the protein powder and nutritional yeast.

The combination of almond flour, coconut flour, and psyllium husk makes a flatbread that’s bendy enough for filling and folding while it’s fresh. It does become more fragile once cooled, though, so take a little care if you’re eating it as a wrap. Psyllium husk can also be slightly gritty, so you may notice a bit of texture in the finished flatbread; this is normal. If you find yourself making these regularly, you can save some time by measuring several batches of the dry mixture into little jars to keep on hand.

I developed this recipe for the air fryer and haven’t tested it in a conventional oven. I suspect it would work, and if you want to experiment, I’d start with about 15–18 minutes at the same temperature and keep an eye on it as it bakes. The recipe is vegan, keto, and gluten-free; use pea protein and pea milk for a soy-free version, or sunflower seed flour in place of the almond flour for a nut-free option.

Please note that vegan keto baking can be particularly finicky, and small differences in ingredient quantities can make a surprisingly big difference to the finished texture. For the most consistent results, I recommend weighing your ingredients using the gram measurements provided rather than relying on volume measurements.