4 INGREDIENT AIP FLATBREAD RECIPE {PALEO, VEGAN TOO}

heartbeetkitchen.com

makes 1 (5 inch) round flatbread

1/4 cup butternut squash flour, which you can buy on Amazon (24 grams)
1/4 cup + 1 1/2 tablespoons tapioca or arrowroot starch (40 grams) (tapioca flour is the same as tapioca starch)
1 1/2 tablespoons olive oil
1/4 cup water
1/4 teaspoon salt

Preheat oven to 350 degrees and pizza stone in it. (If you don’t have one, that’s okay too, you’ll just place the parchment paper & dough onto a cooking sheet.)

Pour all ingredients into a blender and process until completely smooth. The dough will come together like a ball of play-dough. Massage it into a ball, then flatten into a disc on a piece of parchment paper, using your fingers to pat it down and make a rough circle.

Then dust a rolling pin with a little tapioca starch and roll the dough into a circle that is 1/4 inch thick, about 5 inches in diameter. (If you find that your dough is sticking to the rolling pin, put another piece of parchment paper over it and continue rolling).

Slide parchment paper with dough on it onto the baking stone and bake for 10 minutes.

The dough will turn a little darker orange-brown and will have a nice crisp edge. The flatbread will be soft and sturdy when you cut through it. You can store leftovers in a ziploc bag at room temperature.