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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.
- They are SO simple to make. I've even got the recipe memorized after making these so many times over the last few months.
- They have a delicious spongy texture that I love.
- 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
- Mixing bowl - These are great with their non-slip bottoms.
- Mixing spoon - I love these wooden mixing spoons, but any spoon will do.
- Cast iron skillet - I exclusively use cast iron skillets. Amazon has a great selection.
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.
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).
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.
- Dip it in guacamole or this delicious tangy Paleo & AIP friendly avocado dip.
- Use it as a tortilla (in place of these Paleo tortillas).
- Use it to soak up leftover sauces on your plate (like this delicious 5 minute coconut curry sauce).
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).
- Mix all ingredients together in a mixing bowl. The batter should be a thick consistency (like pancake batter).
- Heat your skillet (we use cast-iron) on medium-high heat.
- Drizzle a little oil into the hot pan and scoop some of the batter into the pan.
- Spread it out with a spoon until it reaches your desired size.
- Cook it on the first side for 2-4 minutes, until you see bubbles on the top.
- 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