Paleo AIP Flatbread Recipe (Gluten-free Cassava Wraps) (2024)

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Paleo AIP Flatbread turns simple ingredients into a meal! Make amazing folded gourmet sandwiches with this simple bread recipe: gyros, shawarma, wraps and more.

Paleo AIP Flatbread is also a great option for Gluten-free, VAD, Vegan and Grain-free cassava lovers.

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What is flatbread

Flatbread originated in the Middle East. It’s similar to a tortilla, but less soft and tender. Flatbread examples from various cultures include chapati, naan, matzo, lavash and pita bread.

While the round shape is most common, flatbreads can also be cooked into squares or rectangles and don’t need to have even edges.

Flatbread is a general term that refers to any bread dough rolled out thinly before being fried, baked or grilled.

This recipe for flatbread yields a tender but chewy, flexible bread, great for filling with Middle Eastern or other favorite sandwich toppings. It won’t break when filled full, but it’s easy to bite into and chew. It’s a delicious bread!

Ingredients in Paleo AIP Flatbread

Paleo AIP Flatbread has just 2 or 4 ingredients, depending on if you include water and salt when you count:

cassava flour, I recommend Otto’s or Bob’s for best results
warm water
coconut oil, melted and warm, or lard/duck fat may work fine here, too
sea salt, or Potassium Salt

How to make Paleo AIP Flatbread

In mixing bowl, stir together cassava flour and sea salt. Add warm water and melted fat, and mix until a soft dough forms.
Cover, and set aside for 10 minutes to allow the dough to thicken.
Use a knife in the bowl to cut the dough into 4 portions. Form each portion into a small ball, and then flatten it into a small disk, about 3″ wide. Cover the dough to keep it from drying out.
If you have a tortilla press (not necessary but really nice to have!), the rolling out process is super fast. See Recipe Notes for this method.
Lightly flour a large sheet of parchment paper. Or, use two pieces of parchment paper, and roll the flatbreads between them. One at a time, roll the portions of dough into approximately 6-1/2″ circles.
Heat a large crepe pan (like this) or other pan over medium-high heat. When the pan is hot (a water droplet sizzles), transfer the rolled out dough carefully over to the pan. Cook 2 minutes on the first side.
Use a spatula to flip and cook the second side: While the second side cooks, press firmly with the back of an offset spatula in the center and on the edges of the flatbread, cooking for about 1-1/2 minutes. Flip flatbread one more time, and press with the spatula again: You’ll see the flatbread begin to balloon up, as it fills with steam; continue to use the spatula edges to press on the edges of the flatbread, which forces heat into the bread. Cook this way about 1 minute.

These flatbreads cook up really fast!

Special tools I love for this recipe

Many years ago, we moved into a tiny house, and I became a minimalist, in some respects. I got rid of my large bread mixer, my salad spinner and relied only on my favorite cooking tools.

Although we live in a bigger home again, it is still with reluctance that I add back in more cooking tools.

Tortilla press

But recently, I couldn’t resist buying a tortilla press (here’s the one I have and love). I don’t regret it! Instead, if there’s an emergency, and I have to grab a few things before fleeing our house, you can be sure I’ll throw that press in a bag before running for it. (LOL) I love this tool!

Now we can have wraps for dinner way more often, with no time-consuming work for me! Otherwise, I created tortilla recipes in the past that cook more like crepes, because I just don’t want to spend a lot of time rolling out tortillas. We have too busy of a house for that (and too many eaters), and you may, too.

Carbon steel crepe pan … exciting

The other tool I appreciate when making flatbreads is my carbon steel crepe pan.

My mom bought me this pan a few years ago, and it’s no wonder it’s revered by chefs for its heat conductivity and no-stick quality. This natural carbon steel pan is simple, lightweight and works great.

It’s not necessary to have such a pan, of course, to make this recipe, but if you want a new pan, I love mine and recommend it. Choose the diameter of pan based on your budget, or get the biggest one, so you may also use it for pancakes and a variety of uses.

Paleo AIP Flatbread Recipe (Gluten-free Cassava Wraps; Vegan)

Paleo AIP Flatbread turns simple ingredients into a meal! Make amazing folded gourmet sandwiches with this simple bread recipe: gyros, shawarma, wraps and more.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Bread, DInner, lunch, Main dish ingredient

Cuisine: American, Greek, middle eastern

Keyword: aip, aip bread, flatbread, gluten free bread, gluten-free, paleo, tortilla, vegan

Servings: 4 flatbreads

Equipment

small mixing bowl
tortilla press optional
crepe pan or other pan for frying flatbreads

Ingredients

¾ cup + 2 Tablespoons cassava flour I recommend Otto's or Bob's for best results
½ cup + 2 Tablespoons warm water
3 Tablespoons coconut oil melted and warm, or lard/duck fat may work fine here, too
¼ teaspoon sea salt or Potassium Salt

Instructions

In mixing bowl, stir together cassava flour and sea salt. Add warm water and melted fat, and mix until a soft dough forms. The dough should be neither too wet nor too dry. (If necessary, add a very small amount of water or flour so you have a soft workable dough that's not sticky or floury.)
Set aside covered for 10 minutes to allow the dough to thicken.
Use a knife in the bowl to cut the dough into 4 portions.
Form each portion into a small ball, and then flatten it into a small disk, about 3" wide. Cover the dough to keep it from drying out.
If you have a tortilla press (not necessary but really nice to have!), the rolling out process is super fast. See Recipe Notes for that method.
Lightly flour a large sheet of parchment paper. Or, use two pieces of parchment paper, and roll the flatbreads between them. One at a time, roll the portions of dough into approximately 6.5" circles. As needed, sprinkle extra flour on top as you roll, so dough doesn't stick to the rolling pin or parchment. (These do not need to be perfect: they can be a bit thicker in places and have wiggly edges. Flatbreads are rustic, so extra easy.)
Heat a large crepe pan (like this) or other pan over medium-high heat. When the pan is hot (a water droplet sizzles), transfer the rolled out dough carefully over to the pan. (If you're worried it will stick, it's okay to add 2 teaspoons of fat to the pan, but many pans won't need any fat at all.)
Reduce heat to medium or even medium low at any time as needed. Cook 1-½ to 2 minutes on the first side, until you see many small bubbles forming.
Use a spatula to flip flatbread, and cook the second side: While the second side cooks, after 30 seconds, begin to press lightly with the back of an offset spatula in the center and on the edges of the flatbread, cooking one more minute. Flip flatbread one more time, and press with the spatula again, but more firmly: HERE, you'll see the flatbread begin to balloon up, as it fills with steam; continue to use the spatula to press on the edges and center of the flatbread, which forces heat into the bread. Cook this way about 1-½ minutes.
These flatbreads cook up really fast! Transfer to a plate, and cover with a dishtowel to keep them warm and extra pliable. If you plan to fold flatbreads in half to use for Gyros, wraps etc, you may do that now, if you wish, or wait.

Notes

How to make this recipe faster with a tortilla press

I have wanted a tortilla press for years, but not badly enough to spend the money on one or to have one more tool to store in my kitchen. But recently, with our restricted diet, I started making more dinners with flatbreads and tortillas, because they created a lot of exciting meals, which meant our dinners weren't boring -- so I finally bought the press, and I have LOVED how much easier it is now to make flatbreads: so fast, so I don't even hesitate before making meals based on this recipe.

If you have a tortilla press (here's the one I have and love), this recipe is super fast. But even still (optional): I do prefer to run a rolling pin quickly over the pressed flatbread, after the press, to get this particular dough just a little bit thinner. This takes about 20 seconds per flatbread, so it's fast (but not necessary).

Picking up with Step 6 above, place dough disk between two sheets of parchment paper inside tortilla press. Press down on press, as far and hard as you can comfortably. Then open press, flip flatbread, remove top sheet of parchment (which formerly was underneath), replace it, and press again one more time.
This thickness of flatbread is fine, but if you prefer it just a little bit thinner, remove flatbread with both sheets of parchment still attached. Free the dough from parchment on both sides to prevent sticking, then replace; then use a rolling pin going from the center out, to thin just slightly more, getting your flatbread to 7" in diameter.
Continue with Step 7 above.

Nutrition

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