This is a great and simple recipe to whip up some chewy and delicious flat bread. These are perfect for BBQ chicken wraps, mini pizzas, or just about anything else you enjoy on bread. These store well in the fridge and just need to be reheated quickly to enjoy. Recipe was adapted from Paleo Newbie grain free tortillas.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
flat breads
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Ingredients
- 2 Medium eggs whisked
- 1 Cup coconut milk canned and full fat
- 1 Tbsp olive oil
- 1/4 Cup coconut flour
- 3/4 Cup tapioca flour
- 1/4 tsp sea salt
Ingredients
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Instructions
- In a bowl, combine all wet ingredients from above including olive oil.
- In a separate larger bowl, combine all dry ingredients.
- Slowly pour wet ingredients into dry ingredients and mix until evenly combined. You can also use a food processor to combine on the whisk setting. Batter will thicken a little after it sets a few minutes. Should be the consistency of pancake batter.
- Season a pan with olive oil and slowly heat over medium low heat. Slowly pour 1/3 cup of batter into the pan, forming a circle.
- Cook 2-3 minutes or until batter begins to bubble. Flip flat bread and evenly bake on the second side.
- Place flat bread on a plate to cool and continue process with remaining batter. If you would like your flat breads cooked to a crispier texture, you can place in the over at 375 F degrees for an additional 10 minutes. These also work great as mini pizzas. After you cook on stove top, simply top with sauce, cheese and toppings, and bake at 375 F until cheese is golden brown.
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