Paleo Flatbread

Adapted from hometoheather.com. This recipe is supposedly good for wraps, tacos, as a min-pizza crust, etc.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 flatbreads

Ingredients

• 1  cup  coconut flour
• 1⁄2 cup tapioca flour
• 1⁄4 cup arrowroot
• 2  large eggs
• 3⁄4 cup water
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder

Directions

1. Wisk eggs and water together in a bowl. Set aside.
2. 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.
3. Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
4. Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
5. Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
6. Gently remove the paper from the top of your dough.
7. When it puffs slightly and browns around the edges you can flip it to toast the other side.
8. Remove to a piece of paper towel to cool.
9. When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.