This super-easy, healthy paleo flatbread uses just three simple ingredients. Almond flour, tapioca flour, and full‑fat canned coconut milk come together to make a versatile flatbread that works great as a wrap or a base for mini pizzas. For a quick bread fix, I love spreading one with butter and a sprinkle of garlic salt.
It’s so good! You would never guess that it’s gluten-free.
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Easy Paleo Flatbread Recipe
Servings: 5
Ingredients
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1 cup coconut milk (canned and full fat)
- seasoning (I use garlic salt)
Instructions
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Whisk the almond flour, tapioca flour, coconut milk, and your chosen seasoning in a bowl until the batter is smooth and uniform.
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Heat a nonstick skillet over medium and lightly grease it. Pour about 1/4 cup of batter into the pan for each flatbread, spreading gently if needed to form a thin circle.
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Cook until the surface looks almost set, about 2–3 minutes, then flip and cook the second side until lightly golden and cooked through.
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Serve warm. Use as a wrap, top with sauce and cheese for mini pizzas, or simply enjoy with butter and garlic salt.
Notes
This version is adapted from the original paleo naan recipe.
