These four-ingredient flatbreads are completely gluten-free and paleo! They're made from a combination of ground almonds and tapioca flour, which is what gives the flatbreads their stretchy, chewy texture. Serve with curries, soups, use them as a wrap, or just enjoy them as a savory snack.

4-Ingredient Cumin Flatbread [Vegan, Gluten-Free, Paleo]



Cooking Time




  • 1/2 cup gluten-free tapioca flour
  • 1/2 cup ground almonds
  • 1 cup coconut milk
  • 1 1/2 teaspoons cumin
  • A pinch of salt
  • 1 teaspoon coconut oil (for those with a non-stick frying pan)


  1. In a mixing bowl, place all your ingredients and mix until you've achieved a batter-like consistency.
  2. Heat a non-stick frying pan (if you don't have a non-stick pan, then you will need to use 1 teaspoon coconut oil) over high heat.
  3. Once heated, add a ladle of batter into the pan. Immediately spread it out a little with the bottom of the ladle, gently.
  4. Leave for 2-3 minutes, until the top of the batter has set.
  5. Use a spatula to flip the bread. The bottom must be cooked and the top set.
  6. Cook the other side for 3-4 minutes, until cooked through.
  7. Place on a plate /wire rack once cooked and separate each one with greaseproof paper, otherwise they might stick to each other.
  8. Repeat until you have used all the batter.