Paleo Flatbread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup coconut flour
• 1/2 cup tapioca flour
• 1/4 cup arrowroot
• 2 large eggs
• 3/4 cup water
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Recipe

• 1 wisk eggs and water together in a bowl. set aside.
• 2 mix all dry ingredients in a bowl. pour liquid in and mix well with a fork until all ingredients are incorporated. the dough should be moist but not sticky and form a ball well when squeezed.
• 3 form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
• 4 place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
• 5 remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
• 6 gently remove the paper from the top of your dough.
• 7 when it puffs slightly and browns around the edges you can flip it to toast the other side.
• 8 remove to a piece of paper towel to cool.
• 9 when cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.