Easy Vegan Flatbread Recipe (No Yeast)

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These vegan flatbread rounds are delicious to eat with soup, as a tortilla, or even as a wrap. Dip it in your favorite guacamole or top it with chicken and fresh herbs.

They’re a soft and squishy flatbread that works for gluten free, Paleo, AIP, and dairy free diets.

Why I love this recipe

When you’re following the Paleo diet, AIP, or another grain-free & dairy free lifestyle —one craving that seems to always be there is bread.

This flatbread recipe satisfies that craving with healthy ingredients. This recipe is inspired by this Paleo Naan. It’s a similar consistency, but I’ve adapted it to work a little better for me.

In 2020, I went through the AIP protocol in my Hashimoto’s healing journay and these were an absolute lifesaver in the elimination phase. In fact, I still make them today even though I’ve added a lot of the ingredients back in.

  1. They are SO simple to make. I’ve even got the recipe memorized after making these so many times over the last few months.
  2. They have a delicious spongy texture that I love.
  3. These are so versatile. I can dip them in guacamole, or use them as a base to an open faced taco.

Tools Needed to Make Homemade Vegan Flatbread

Ingredients Needed to Make Easy Flatbread Recipe

  • Coconut flour – I used Bob’s Red Mill coconut flour for this one. If you’re lucky enough to have a store that carries some of their products, I highly recommend them.
  • Tapioca starch (or arrowroot flour) – I used Bob’s Red Mill for this as well. Some of the benefits of tapioca include that it’s gluten-free, grain-free and nut-free; low in calories, sugar and fat; tasteless and odorless; and binds and thickens recipes. 
  • Coconut milk – If I can the no-guar “simple” coconut milk on sale at my local health food store, I buy it there. Otherwise, it’s cheaper on Amazon here.
  • Salt – I love using this salt because the trace minerals aren’t stripped out like in table salt. Plus, I think it tastes better.

How to make Easy Vegan Flatbread Recipe (Without Yeast)

Follow these steps for a “bread-like” treat.

Step 1: Mix all ingredients in a bowl

The first step is pretty straightforward. Just mix everything up. It’ll be the consistency of a thick batter.

flatbread batter in bowl
Flatbread batter mixed together

Step 2: Cook In a pan

Next, scoop some of the batter into a hot pan and spread it out with the back of your spoon. You can make these whatever size you like, I tend to like the 3″ round size.

Once it bubbles up on top, flip them over and cook the other side. Each side should only take a few minutes (faster if your pan is hotter).

Scoop batter into pan and spread out with spoon
Scoop batter into pan and spread out with a spoon.
Let cook on first side until bubbles form on top, then flip
Let cook until bubbles form on top, then flip.
After flipping, side will be brown.
Cooked Paleo flatbread rounds
Dip it in a delicious avocado dip

FAQ & Recipe Tips

Can I substitute different flours?

The blend of coconut flour and either tapioca starch or arrowroot powder works well in this recipe. The tapioca or arrowroot will give it a spongy texture (which I love) and it will hold everything together.

Can I Make These ahead & How Do I store them?

These tend to stick to each other if you stack them while hot. So I recommend putting a layer of parchment paper between them. They keep for about a week in the fridge and also freeze well.

What kind of flour is in Paleo bread?

Paleo “breads” are often made with some combination of almond flour, coconut flour, cassava flour, or starches like tapioca or arrowroot. There are often eggs involved, too. This flatbread is AIP approved because there are no nuts and no eggs.

How to use These Paleo Flatbread rounds?

Here are some ideas to use for your flatbread rounds.

Does flat bread have dairy?

Often flatbreads are vegan (check the ingredient label to know for sure). I used coconut milk in this vegan flat bread recipe so it is dairy free. It is also nut and egg free.

What makes flatbread flat?

Flatbread is traditionally unleavened bread, which is made without yeast. You can make almost anything with just flour, water, and salt.

It is flattened and baked, typically in a brick oven. We’re using a cast iron today (sadly, there is no brick oven in my kitchen).

Vegan Flatbread Recipe

Vegan Flatbread Recipe

Yield: 12 3" round flatbreads
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Paleo & Vegan flatbread is spongy and delicious. Make some today to dip in your favorite dip or use it as a healthy wrap.



  1. Mix all ingredients together in a mixing bowl. The batter should be a thick consistency (like pancake batter).
  2. Heat your skillet (we use cast-iron) on medium-high heat.
  3. Drizzle a little oil into the hot pan and scoop some of the batter into the pan.
  4. Spread it out with a spoon until it reaches your desired size. 
  5. Cook it on the first side for 2-4 minutes, until you see bubbles on the top.
  6. Flip them over and finish cooking on the other side (about 1-2 minutes).


  • I like making these as 3" round flatbreads, the recipe makes 12 of this size. You can choose to make them 6", but it won't make as many

Nutrition Information:
Yield: 12 Serving Size: 1 3" round flatbread
Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 1g

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Paleo flatbread - aip, gf, df, egg free
Paleo flatbread - aip, gf, df, egg free
Paleo flatbread - aip, gf, df, egg free

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  1. Hi,

    I’d love to try these but how big is a coconut milk can? Is it the 398ml as in your Amazon link? Or better still, what’s the amount in cups?
    I’m in Australia so my cans might be different to yours 🙂
    Many thanks,


    1. Hey Sigal, Thanks for stopping by. Yes, a can is about 400mL, as in the Amazon link. In cups it’s just a smidgen under 2 cups. If you use 2 cups it should work just fine! Good luck!

    1. Hey Anna. Thanks for your comment. We use cast iron and if anything ever sticks to the pan, it means the pan isn’t hot enough or doesn’t have oil on it. I’m not sure what kind of pan you’re using, but make sure you give it time to cook on each side before attempting to flip. Hope that helps!

  2. I think the secret is to have the hear turned up quite high on a teflon pan if you don’t have Cast Iron. Let them cook VERY thoroughly before attempting to flip. Small size is easier to flip successfully, I found. Until I get accustomed to the consistency and cooking time.
    Also, a well greased flipper and pan make all the difference too!
    Thanks for sharing this recipe!

  3. Hi Megan, I made the recipe, baked well. is that how sticky it stays with the middle? Thanks and sorry for my english))

  4. I tried the recipe and couldn’t get the middle to cook. It always stayed too gooey and uncooked. I tried cooking it longer but then it burned and still didn’t cook in the middle. I used arrowroot instead of tapioca flour. Could that be the problem?

    1. Becky, These are soft in the middle, for sure. I have to cook them on a pretty low temp, and they’re still a little soft. If you don’t like that, I have some ideas for how you could modify the recipe. What are your food restricitons?

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