3-Ingredient Paleo Flatbread [Vegan, GF]

Three-ingredient flatbread is the answer to all your wildest grain-free, sugar-free, dairy-free dreams. Okay let's be honest WHO dreams about paleo bread? Uhhh... not me. But down here in the sphere of reality, this is as good as it's gonna get and it's pretty darn good.

I love this paleo flatbread so much that yes, I would even eat it willingly in place of regular flatbread. It's buttery, it's pillowy, it's crispy when you want it to be and it's absolutely PERFECT. Better yet it only requires three ingredients. Attention though, make sure these three ingredients are good quality because it will make all the difference for how the dough develops while cooking. You want fine blanched almond flour (not meal!), full-fat coconut milk and a good tapioca starch/flour.

Also, if you want to go oil-free with this recipe as I did, make sure to use a good non-stick pan and a thin spatula to flip. Be patient with the cook time as we're not working with flour and eggs here, the dough will take a few minutes longer to crisp up. Feel free to use this recipe for flatbreads, wraps, tacos, naan, or even a thick crepe if you're in the mood! For savory recipes you may also add spices like garlic or rosemary for more flavor, just as you can add vanilla or cinnamon for sweeter version.

Let me know what you think!

Ingredients:

1 cup blanched almond flour
1/2 cup tapioca flour
1/2-2/3 cup full-fat coconut milk (depends how thick it is, add water to thin if necessary)
Pinch of salt

Directions:

Combine all ingredients into blender and blend until smooth and consistent. This technique is much better than traditional mixing as almond flour and tapioca can be notoriously lumpy. The consistency should be like a thick pancake batter, add more or less coconut milk to reach desired thickness.

Heat a non-stick skillet over medium heat. When hot, pour batter and spread with circular motions until you have a 6 to 7-inch wide circular flatbread. Let cook 3-4 minutes until the top begins to cook and bubble. Flip and cook other side for an additional 2-3 minutes.

For a crispier, more durable flatbread for dips, etc. feel free to cook longer or pop in the oven right before serving. And most importantly: enjoy!