From the October/November 2016 issue
Serves 4


  • 1 cup tapioca flour
  • 1/4 cup coconut flour, sifted
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup coconut oil, melted
  • 1 large egg, room temperature
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp cracked black pepper


  1. Preheat the oven to 450ºF.
  2. Cut a circle of parchment paper to fit in the bottom of a large cast-iron skillet. Place the parchment-lined skillet in the oven while it preheats.
  3. In a large bowl, whisk together the tapioca flour, coconut flour, garlic powder, onion powder, and salt.
  4. In a separate bowl, whisk together the coconut milk, coconut oil, and egg.
  5. Pour over the dry ingredients and stir to combine thoroughly. Set aside for 5 minutes.
  6. Remove the hot skillet from the oven.
  7. Pour the batter into the skillet and carefully spread it out with a spatula to 1/4- to 1/3-inch thickness.
  8. Sprinkle with the rosemary and pepper.
  9. Bake for about 10 minutes.
  10. Cut into strips or wedges before serving.
  11. Can be served warm or room temperature. (Store baked flatbread in an airtight container in the refrigerator for up to 3 days.)