3 cups almond flour
2 cups arrowroot
½ teaspoon baking powder
1 can full fat coconut milk (soaking can in hot water will melt the fat and make it easier to mix in)
1 teaspoon salt
1 cup water
Combine all the ingredients in a large bowl, and mix well (can be mixed in a blender or with a whisk by hand).
Lightly oil a pan or griddle with avocado, olive or coconut oil, and heat on a medium setting. Pour about 3 TBS batter onto the hot oil using. Sprinkle batter with Zaatar.
Cook the flatbread for about 3 minutes on each side, or until they are golden brown.
Serve in place of pita, flatbread, as a pizza base, or topped with goat cheese, or served with soup or even used as a tortilla!
(Any unused batter or cooked flatbreads can be stored in an airtight container for about a week in the fridge, or up to 3 months in the freezer.)