Paleo Flatbread
Discover the ultimate versatile and gluten-free Paleo Flatbread recipe, perfect for wraps, pizza bases, or as a side to your favorite soups and stews. Made with a nourishing blend of tapioca flour, almond flour, and creamy full-fat coconut milk, this grain-free flatbread achieves the perfect balance of chewy and soft textures. Simple to prepare in just 20 minutes with only six wholesome ingredients, it’s naturally dairy-free, gluten-free, and paleo-friendly. A quick whisk, a pan, and a few minutes of cooking are all you need to create this keto-friendly alternative that pairs effortlessly with any meal. Serve it warm or store for later—it’s as delicious as it is practical!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup tapioca flour
- 1 cup almond flour
- 0.75 cup coconut milk (full-fat, canned)
- 1 large egg
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
Instructions
In a medium mixing bowl, whisk together the tapioca flour, almond flour, and sea salt until well combined.
In a separate small bowl, whisk together the egg, coconut milk, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients gradually while stirring to create a smooth, lump-free batter. The consistency should be slightly thicker than pancake batter but still pourable.
Heat a non-stick skillet or cast-iron pan over medium heat. Lightly grease the pan with a small amount of olive oil if necessary.
Once the skillet is hot, pour approximately 1/4 cup of the batter into the pan and use the back of a spoon to spread it into a thin, even circle (about 6-7 inches in diameter).
Cook for 2-3 minutes, or until the edges begin to lift and the underside is golden brown. Flip the flatbread carefully using a spatula and cook for another 2-3 minutes on the other side.
Remove the flatbread from the pan and set it on a plate to cool. Repeat with the remaining batter, ensuring to stir the batter briefly before each pour to keep it well mixed.
Serve warm as wraps, alongside soups, or as a base for paleo pizzas. Store leftovers in an airtight container and reheat gently in a dry skillet before serving.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 284 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
