AIP Flatbread/Tortilla Recipe

A quick and easy at home tortilla/flatbread recipe! Swap flour options for a more savory or sweeter option.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 flatbreads


  • 2-13.5oz cans coconut milk
  • 1.5 cups cassava flour can use tigernut flour (sweeter) or buckwheat flour (savory)
  • 1.5 cups tapioca flour or arrowroot powder
  • 2 pinches sea salt


  • Prehead a nonstick pan over medium heat
  • Mix all of the ingredients into a bowl. If using tigernut flour, really make sure all clumps are are broken apart. Make sure the batter is somewhat runny, you don't want it really thick. Add water or more milk if necessary.
  • Pour enough batter into the pan to cover the bottom of the pan + about 1/8-1/4 inch thick
  • Cook for 3-4 minutes per side, adjusting the time up above 4 minutes if the batter doesn't look completely dry when you flip it. Black or brown spots are totally fine, but adjust the time and temp as needed so they don't burn!
  • Cooking time will decrease as you continue to cook the breads and the pan is hot.