Paleo Flatbread
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
6 flatbreads
- Serves:
- 6
ingredients
- 236.59 ml coconut flour
- 118.29 ml tapioca flour
- 59.14 ml arrowroot
- 2 large eggs
- 177.44 ml water
- 2.46 ml salt
- 4.92 ml baking powder
directions
- Wisk eggs and water together in a bowl. Set aside.
- Mix all dry ingredients in a bowl. Pour liquid in and mix well with a fork until all ingredients are incorporated. The dough should be moist but not sticky and form a ball well when squeezed.
- Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
- Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
- Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
- Gently remove the paper from the top of your dough.
- When it puffs slightly and browns around the edges you can flip it to toast the other side.
- Remove to a piece of paper towel to cool.
- When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.
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RECIPE SUBMITTED BY
heatherhopecs
United States