Substituting almond flour and tapioca starch in this recipe with lentil flour and water chestnut flour creates a bready paleo flatbread that satisfies!
Whisk together ghee, butter or coconut oil with milk and egg in a medium bowl.
Add coconut flour, lentil flour, water chestnut flour, flaxseed meal, salt, and baking powder and whisk. Add more coconut milk if you want it more pourable, or want thinner flatbread. Allow the batter to sit while you preheat a skillet.
Preheat a 10inch cast iron skillet over high heat with a little more ghee. When the pan is hot, turn the heat down to medium and pour in half the batter. With a rolling motion spread the batter out to cover the bottom of the pan. Turn the heat down to low to cook.
Finished when golden on both sides and cooked in the center. (About 3 to 5 minutes on the first side and 2 to 4 minutes on the second side.) Transfer the cooked bread to a wire rack to cool.
Cook the remaining half of the batter.
You can use a smaller pan and divide the batter into fourths for smaller flatbread.
Serve hot, warm, or at room temperature. Can be refrigerated overnight and toasted the next day.
Sources:
I'm still trying to find a better source for water chestnut flour, but this one is ok, I think, for now.