Paleo Flatbread – a delicious recipe with coconut flour, tapioca flour, arrowroot, eggs, water, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
236
kcal
Calories
5
g
Fat
35
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup coconut flour, 1/2 cup tapioca flour, 1/4 cup arrowroot, 2 large eggs, and more.
Yes, Paleo Flatbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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