It’s not often that I make a recipe more than once before posting it, but this recipe has gotten made in our house three times in the last three days. And there are only four pieces left as I type. I keep finding excuses to make it, and we all find excuses to eat it.
I even made a variation on this recipe and added some Italian herbs to the paleo flatbread recipe to make an herbed flatbread. This recipe is perfect spread with butter, honey, jelly, or all of the above.
The first time I made this paleo flatbread, I actually made it into rounds and told my family it was “sandwich thins.” Perfect back-to-school staple to have in the fridge for busy mornings when all you want to pack for lunch is a sandwich!
I also a have a sneaking suspicion that this recipe would make perfect pizza, or it would be good with a drizzle of fine olive oil. So many possibilities!
Shared at Fat Tuesday, Lou Lou Girls Fabulous Party, Tasty Tuesday
- lukewarm water – 6 tablespoons
- honey – 1 teaspoon
- extra-virgin olive oil – 2 tablespoons
- active dry yeast – 2 teaspoons
- egg – 1*
- tapioca flour or a mix of arrowroot flour and tapioca flour – 1 cup
- blanched almond flour – 1-3/4 cup
- coconut flour – 2 tablespoons
- salt – 1/2 teaspoon
- Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with coconut oil.
- Place the lukewarm water in a large bowl and mix in the honey and oil. Sprinkle on the yeast and let sit a minute.
- Whisk in the egg.
- Stir in the flours and salt. Dough should come together.
- Pat or roll dough out on the prepared baking dish, dusting with coconut flour as needed.
- Bake for 15-20 minutes, or until golden.
- *This recipe can be made egg-free quite easily. Just omit the egg and increase the almond flour to 2 cups and the coconut flour to 1/4 cup. Instead of an egg, use a “gelatin egg”, which you can find instructions for here.
This is our go to when I make soup or stew. Everyone in the house lives it.
So glad you enjoy it!
This looks delicious. I am AIP and would love to make something similar. Do you know if you could make an AIP compliant substitution for almond flour? For instance, with arrowroot flour? Thank you!
You might check out this recipe: http://thedomesticman.com/2014/03/13/grain-free-flatbread-paleo-vegan-and-aip-friendly/
Am I just covering the entire baking sheet with a thin layer of this dough? Also is there no rise time?
Pretty much; and yes no rising time. You can let it rise a bit if you’d like though.
Can I make it without the yeast?
It might turn out a little different but I think it would still be good.
I am a new visitor to your web page and have just made your flat bread. What can I say it is wonderful very bread like and easy to make. Thank you.
Hi,
Can you please email your tacos recipe to me? I can’t eat yeast/gluten, so regular bread is out.
Thank you,
Karen
HI Karen, you can actually find my taco recipe here: http://www.becomingness.com.au/blog/friday-foodie-heather-resler 🙂 🙂
I’m loving this! Pinned.It’s always a pleasure to have you be a part of our party. Please take a minute tonight at 7 pm, to party with us! http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
This looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Mmm I would eat the WHOLE THING in about 5 seconds, NO JOKE!
LOL likewise!!! 🙂
I’m definitely going to have to try this! It looks great! Awesome job. 🙂
Thanks Chelsea!! 🙂
This looks delicious! Bread is my weakness;) I need to give it a try!
Let me know how you like it! 🙂