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Paleo Garlic Flatbread Recipe

Louise | June 5
Paleo Garlic Flatbread Recipe #paleo

Who can resist warm, pillowy flatbread? Now you don’t have to, thanks to this paleo garlic flatbread recipe.

How I Made This Paleo

In case you were wondering, most flatbread is not paleo. Just because I added this recipe on the site does not mean all flatbread is on the level. This version has some modifications.

First, all-purpose flour is out, and a mix of coconut and almond flour is in. Neither of these flours contains gluten to bind the dough, so eggs become critical for this flatbread to turn out properly.

If you are allergic to eggs or sensitive to them, try substituting a “gelatin egg” using gelatin and water. A chia seed replacement is another option.

Sadly, sugar is often called for in flatbread recipes, but I’m just opting out of the notion of bread needing to be sweetened.

Working With Dried Yeast

If you’re new to the world of dried yeast, I’ve got some advice that may help you out.

First, temperature matters. If you store your yeast in the fridge or freezer, let it warm to room temperature before you use it.

Your dough will rise best in a warm room – about 70-75 degrees Fahrenheit. If it’s warmer than that, your dough is going to rise pretty darn quick.

Certain ingredients slow down the rising process. Recipes containing eggs (like this paleo flatbread) will take longer to rise. Butter, milk, and sugar slow things down.

Breakfast Ideas for Flatbread

So now that you’ve got a delicious low-carb paleo flatbread, what are you going to make with it? Here are 18 delicious breakfast sandwiches you can try.

Paleo Garlic Flatbread Recipe #paleo

Paleo Garlic Flatbread Recipe #paleo

Paleo Garlic Flatbread Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Snack
  • Cuisine: Indian



  1. Preheat the oven to 320 F (160 C).
  2. Warm the coconut milk up in a small saucepan and mix in the yeast (this is used for flavoring).  Let it cool down to room temperature.
  3. Then mix together all the ingredients to form a dough.
  4. Form 4 round flatbreads from the dough (approx. 1 cm thick).
  5. Place on a parchment paper-lined baking tray and bake for 12-15 minutes, rotating the tray halfway through. Remove and set aside to cool slightly.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 331
  • Sugar: 5 g
  • Fat: 18 g
  • Carbohydrates: 23 g
  • Fiber: 15 g
  • Protein: 16 g