Look no further for versatile grain free and gluten free paleo flatbread that satisfies like regular bread. We keep the ingredient list as short as possible by using an almond flour and tapioca starch base for this flatbread - the result is crispy outside and chewy inside!
Whisk together the coconut oil or clarified 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 (it will thicken slightly).
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.
Cook the remaining half of the batter the same way.
Serve hot, warm, or at room temperature.
Notes
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 Make Crêpes Instead of Flatbread: Add ½ cup of water to the batter and keep all the other ingredients the same. The batter will be much thinner, cook it the same way you'd cook any crêpes (but there's no need to oil the skillet!).
Storage and Reheating: I recommend making a double batch of this because it's versatile and keeps well! To store it, layer the flatbread between pieces of parchment paper, and place it in a gallon-sized zip-top bag. You can keep it in the fridge for up to 5 days, or in the freezer for up to 2 months. I like to reheat leftovers either in a toaster oven or a dry skillet over medium heat.