These soft and pliable gluten-free flatbreads are perfect for wraps, tacos, or as a side to your favorite dishes.
Combine the chickpea flour, tapioca starch, potato starch, sea salt, and gluten-free baking powder in a mixing bowl.
Ensure the dry ingredients are well mixed to avoid lumps in the dough.
Add the melted coconut oil to the dry ingredients and mix until crumbly.
Using your hands can help incorporate the oil evenly into the dry mix.
Gradually add the hot water to the mixture, stirring continuously, until a dough forms.
Add the water slowly to control the dough's consistency.
Knead the dough for a few minutes until smooth and pliable.
If the dough feels sticky, dust your hands with a bit of tapioca starch.
Divide the dough into 8 equal portions and roll each into a ball.
Cover the dough balls with a damp cloth to prevent them from drying out.
Roll out each ball into a flatbread about 6 inches in diameter.
Use parchment paper to prevent sticking while rolling out the dough.
Heat a skillet over medium heat and cook each flatbread for about 1-2 minutes on each side until lightly browned.
Ensure the skillet is preheated for even cooking.
Serve the flatbreads warm or store for later use.
Wrap the flatbreads in a clean kitchen towel to keep them warm.
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