Cassava Flour Flatbread

1

In a medium bowl, whisk together the cassava flour, sea salt, garlic powder, onion powder, and paprika.

2

Add the avocado oil. Slowly add the warm water, starting with ¼ cup, mixing until the dough comes together. Continue adding water 1–2 tablespoons at a time until a soft dough forms. The dough should be smooth and pliable — not dry or cracking, and not sticky. If it cracks, add a little more water. If it’s sticky, dust with a small amount of cassava flour.

3

Divide the dough into 6 equal pieces and roll into balls.

4

Place one dough ball between two sheets of parchment paper and press into a thin circle (about ⅛-inch thick) using the bottom of a glass.

5

Heat a skillet over medium-high heat.

6

Cook each flatbread for about 2 minutes per side, until lightly golden.

7

Wrap cooked flatbreads in a clean dish towel to keep warm while cooking the rest.

8

Enjoy immediately, or store in the fridge for up to 2 days or freeze for up to 1 month.