bread - rosemary garlic flatbread

By tinathorn

Ingredients

• 1 cup tapioca flour
• 1/4 cup coconut flour, sifted
• 1/2 tsp unrefined sea salt
• 1/2 cup full fat coconut milk
• 1/4 cup ghee or coconut oil
• 1 egg, beaten
• 1 tsp finely chopped fresh rosemary
• 1-2 tsp finely chopped garlic, depending on how much you love garlic
• olive oil and extra sea salt for garnish

Details

Servings 4
Adapted from savorylotus.com

Preparation

Step 1

Preheat oven to 450'F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
Add beaten egg and mix again until full combined.
CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about ¼ inch thick. Sprinkle on rosemary and garlic.
Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!