Grain-Free za’atar flatbreads

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These flatbreads are my favorite go-to. Easy to make, extremely versatile, and just as satisfying as a real piece of bread, these grain-free za’atar flatbreads can’t be beat



  • 1/2 cup of cashew meal/flour (almond flour can be subbed)
  • 1/2 cup tapioca flour
  • 1 cup of full fat coconut (culinary grade, usually in a can)
  • 1 tbsp za’atar
  • pinch of sea salt


Heat up a non-stick pan to medium-high heat. After trial and error, I have found that these come out best with out using oil, so do not grease your pan (but make sure you’re using a good non-stick pan). Mix together all of the ingredients listed until you have a batter. In the pan, spoon in your batter and spread it around to make it thinner, you can make them whatever shape you’d like: large, small, round of more oblong like I have done. Here is a photo of the batter on the pan before it has properly cooked:


Flip the flatbread after about 2 minutes when it looks like it has started to solidify. You want it to be bubbling a bit and getting brown marks on either side. Flip again and continue to cook as needed (until browned).


Voila! Here is the finished product

You can top these with more za’atar, sumac, brush with olive oil, or leave them as they are. They are particularly delicious with my beet hummus as shown below. Enjoy!


6 Replies to “Grain-Free za’atar flatbreads”

    1. Thanks! They are super flexible due to the tapioca which acts as a sub for the stretchiness of gluten. I would definitely use them in lunches (: They actually hold more than regular flatbreads without breaking in my personal experience

  1. Looks fantastic! But, “1 cup of full fat coconut (culinary grade, usually in a can)”… milk? New to this sorry 😀

  2. When I initially commented I visited the -Notify me if new comments are added – checkbox now each time a comment is added I get six emails with the same comment. Will there be any way you can take out me from that system? Thanks!

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