Paleo Flatbread

Ingredients:

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)

2 eggs

1 teaspoon salt

1 cup water

Instructions:

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!

Enjoy!

(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.)

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Paleo flatbread set on a table

Paleo Flatbread


  • Author: Beth Bollinger

Ingredients

Scale

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)

2 eggs

1 teaspoon salt

1 cup water


Instructions

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!

Enjoy!

Notes

(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.)

  • Category: Bread And Crackers