Paleo Vegan Flatbread
 
Prep time
Cook time
Total time
 
This versatile flatbread can be used as a base for your favorite toppings, torn into chunks, or baked into crispy chips. Serve it with your favorite dips for the big game!
Author:
Recipe type: Bread
Cuisine: International
Yield: 4 servings
Ingredients
  • 157 ml (½ cup + 2 ½ Tbsp) warm water*, divided
  • 10 ml (2 tsp) honey (or substitute molasses, agave or coconut syrup)
  • 7 grams (2 ¼ tsp or one packet) active dry yeast
  • 7 grams (1 Tbsp) freshly ground flax
  • 60 ml (¼ cup) olive oil**, plus more for greasing bowl
  • 128 grams (1 cup + 1 Tbsp) cassava flour***, plus more for dusting
  • 40 grams (5 Tbsp) arrowroot starch
  • 1 tsp kosher salt
  • 2 tsp salt-free herb/spice seasoning mixture of choice, optional
Procedure
  1. Activate yeast: In a small bowl, whisk 120 ml (½ cup) water with honey. Add yeast and stir to dissolve. Mix to dissolve. Set aside in a warm (not hot) place for 5-10 minutes until foamy. (If this doesn’t occur, try again with new yeast, and make sure the water isn’t hotter than 105F - old yeast won’t activate, and hot water will kill yeast.)
  2. Make flax gel: Add remaining water and ground flax to a large mixing bowl, stir to combine, and let sit for 5 minutes until thickened.
  3. Combine wet ingredients: Whisk olive oil into flax mixture, then stir in yeast mixture.
  4. Mix dough: Sift cassava flour, arrowroot starch and salt into a medium bowl, whisk to distribute evenly, and add to wet ingredients. (Here’s where you can also add optional flavorings if you want them mixed into your dough.) Mix with a wooden spoon or sturdy rubber spatula until dough pulls together.
  5. Let dough rise: Wipe out the bowl you used for the dry ingredients, and coat the inside with a light layer of oil (you should only need about ½ teaspoon for this). Form dough into a ball and transfer to oiled bowl. Cover loosely with plastic wrap or a clean kitchen towel and set in a warm place to rise for 45-60 minutes. Dough will not double in size, but you’ll notice a slight increase.
  6. Preheat oven and pan: Thirty minutes before baking, arrange oven racks in lower third and topmost positions. Set a baking stone or heavy sheet pan on lower middle rack of oven, and preheat oven to 500°F. Alternatively, you may use a well seasoned cast iron skillet.
  7. Roll out dough: When ready to bake flatbread, lay a sheet of parchment on your work surface and dust lightly with cassava flour. Place dough ball in center, sprinkle with a bit more flour, and use a rolling pin or your hands to press the dough out into a rough circle. Finish rolling out with a rolling pin into a circle that’s ⅛ to ¼ inch thick.
  8. Carefully flip entire parchment sheet over preheated stone or pan to turn dough directly onto hot surface. Sprinkle with optional seasonings if desired.
  9. Bake: Bake for 10-15 minutes or until edges are golden and crisp. If you rolled your dough very thin, check it at 10 minutes; if it’s closer to ¼ inch thick it will likely need 12-15 minutes.
  10. Set broiler to high, transfer pan to uppermost rack of oven, and broil for 30-60 seconds until surface is browned in spots.
  11. Serve: Remove flatbread from oven, and tear or cut into pieces to serve.
  12. TO TURN THIS FLATBREAD INTO CHIPS: Complete the recipe as written, then set oven temperature to 400°F. Cut flatbread into strips or triangles, arrange on a sheet pan, and bake for 2-4 minutes until golden and crisp.
Notes
*Water should be 85°F to 110°F. If it's too cool it may not activate the yeast, and if it's too hot it will kill the yeast. If you don't have a thermometer to check the temperature, do it by feel. A drop of the water on the inside of your wrist should feel warm but not hot.

**Be sure to use a good-tasting, pure olive oil. The last thing you want is for a low-quality product to lend a bitter flavor to your bread. My go-to brand is California Olive Ranch. All their varieties are delicious.

***Cassava flour is NOT the same thing as tapioca flour. Be sure to purchase a reputable high-quality brand of cassava flour - I recommend Otto's or Anthony's, both of which are available online.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/paleo-vegan-flatbread/