Flatbread is a staple in nearly every culture around the world, they are just called by different names. Tortilla, lavash, lefse, pita, naan, chapati, injera,.. the names and ingredients are varied but the basic idea remains the same. I have tried many times to come up with a soft, flexible, yeast-free, allergy-friendly flatbread but couldn’t quite hit upon the right recipe, until today! I needed something good to go with our tacos, and store-bought corn tortillas wouldn’t cut it. Most gluten-free flatbread I find at our stores either have other ingredients I can’t have or they taste like cardboard.
This flatbread is soft, flexible, whole grain, and very simple to make. They are also ultra versatile: you can use them for soft tacos, sandwiches, pizza crusts, and anything else you can think of. Add in your own seasonings to customize the flavors and make it your own! I have even thrown in a Paleo version, too!