These tasty “breads” are sturdy and a little stretchy so you can wrap things up in them if you want. And they’re bland enough that they can go with anything – sweet, savory, or whatever. This recipe makes about 5 or 6 thin 10″ diameter flatbreads. Cook time is about 10 minutes for each of them.
- 2 Tbs organic coconut oil, lard, tallow, or bacon grease
- 1-1/2 cups tapioca flour
- 5 large eggs
- 8-oz can organic pumpkin purée
- 1/2 tsp sea salt
- Combine all ingredients in a deep mixing bowl. The batter should be about the same consistency as pancake batter, and as smooth as you can make it.
- In the meantime, heat up a quarter of the oil (1/2 tablespoon) in a pan on medium low heat for a couple minutes until it’s hot.
- Pour a 5th or so of the batter into the pan and spread it around with a spatula, or by picking up the pan and tipping it every which way, letting the batter even itself out. You want the batter it to be as thin as the pan will allow.
- Let it cook until the bottom side is slightly browned (about 5 minutes), then flip it with a large, flat spatula. Let the other side cook until it’s slightly browned as well (about 3 to 5 minutes).
- The longer you cook them, the crispier they’ll be on the outside. You can flip them a few times while they cook so that they don’t get too hot and burn.