I always forget to take a picture of just the flatbreads for this recipe, which is why it’s taken a while to post it. It still haven’t taken taken a picture of them on their own, so enjoy the picture of my Asian tacos for this recipe. Sorry it’s not a recipe for the Asian tacos, but I can give some pointers for that after the flatbread recipe.

These are a great stand-in for tortillas or gluten free naan. Basically anywhere you would use a soft flatbread. I’m not sure about turning these into something really crisp though, like a tortilla chip substitute or hard shell tacos. I’ve also never tried making them large to use as a wrap. Let me know in the comments if you do!

These flatbreads are similar to making crepes or pancakes and are super simple to make! You can even assemble everything in a large liquid measuring cup and just pour directly from there when you cook them up.

Maybe one day I’ll remember to take a picture of these plain for the sake of the recipe, but for now I’ll just shove them in my face.

Almond Flour Flatbread
Makes approximately 12 small flatbreads

1 can (13.5 oz) unsweetened coconut milk
3/4 cup almond flour
3/4 cup tapioca flour
salt

Combine all ingredients together in a bowl or large measuring cup. Heat a skillet over medium-high heat. Add a little bit of cooking oil to the hot skillet and add your batter a quarter cup at a time.

Cook pretty much exactly like pancakes, waiting for the top side to visibly dry before flipping. Keep warm in an oven until entire batch is complete. Serve with topped like tacos or with curry or even on their own.

To make the Asian tacos in the picture, marinate thin steaks (like what you would use for carne asada) in soy sauce, pepper, garlic, and rice vinegar (or lemon juice). While the meat marinates, make your slaw from a bag of coleslaw mix, chopped red onions, chopped cilantro, and dress with rice vinegar and sesame oil. Cook meat in a skillet or grill. Allow to cool before cutting into thin slices. Top flatbreads with meat and slaw.