Paleo Flatbread
Prep time: 
Cook time: 
Total time: 
Yield: 2 large or 4 small flatbreads
Look no further for versatile grain-free and gluten-free Paleo Flatbread that satisfies like regular bread!
  • 4 tablespoons coconut oil or clarified butter (ghee), melted and cooled slightly (or a mix of both)
  • ½ cup (120 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
  • 1 large egg
  • ½ cup (58 g) almond flour
  • ½ cup (60 g) tapioca flour
  • 2 tablespoons ground flaxseed meal
  • ½ teaspoon salt
  • ⅛ teaspoon baking powder
  1. Whisk together the coconut oil or butter, milk, and egg in a medium bowl. Whisk in the almond flour, tapioca flour, flaxseed meal, salt, and baking powder. Let the mixture sit while you preheat a skillet.
  2. Preheat a 10-inch nonstick skillet over high heat. Once the pan is very hot, turn the heat down to medium and immediately pour in half the batter and rotate the pan to spread it out. Once the batter is in the pan, immediately turn the heat down to low. Cook until golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Use a spatula to transfer the bread to a wire rack to cool.
  3. Cook the remaining half of the batter the same way.
  4. Serve hot, warm, or at room temperature.
To Make 4 Smaller Flatbreads: Use a 6-inch nonstick skillet and cook ¼ of the batter at a time; reduce the cooking time as necessary, about 2 to 4 minutes on the first side and 1 to 3 minutes on the second side.

To Reheat: I like to reheat this either in a toaster oven or a dry skillet over medium heat.
Recipe by An Edible Mosaic™ at