Cassava flour flatbreads stacked on a plate

Quick Cassava Flour Flatbread (Gluten Free, Paleo)

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Using full-fat coconut milk and an egg, this cassava flour flatbread serves as a dairy free, yeast free, and gluten free naan.

Oftentimes I turn to cauliflower rice to round out my meals, but with my recent weeknight chicken curry recipe I was craving something else. Enter a quick paleo flatbread!

I have the feeling you’ll love the pairing. So start this flatbread recipe and let it rest while you make the curry. Dinner will be ready in no time!

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How to make yeast-free naan flatbread

Because of my autoimmune disease (HS), I try to avoid using yeast in my own kitchen. Although naan and other flatbreads typically use yeast, I wanted to make a yeast-free version so I didn’t have to go out and buy a new ingredient.

Instead, I created this cassava flour flatbread from ingredients I already have on hand. Cassava flour, paleo baking powder, salt, olive oil, full-fat coconut milk, and an egg. Simple!

After combining everything together, you’ll knead the flatbread with your hands for about 5 minutes — until it becomes smooth and elastic, like many bread doughs.

Then, let it rest for at least 10 minutes. This is a great time to prep the rest of your meal.

Separate the dough into about 8 equal pieces. Next, roll them out between two pieces of parchment paper so they’re very thin.

Finally, cook them in a hot skillet, only about 90 seconds per side, until the flatbread has blackened in some spots.

After taking each flatbread out of the skillet, I brushed each one with a mixture of ghee, minced garlic, and parsley. SO good!

What do you eat with flatbread?

As mentioned earlier, curry is the first thing that comes to mind! But there’s much, much more you can do with flatbread if you end up with leftovers.

Here are some ideas for what to eat with flatbread:

  • Curry
  • Use as a base for flatbread pizza
  • Make a flatbread sandwich/wrap
  • With unseasoned flatbread, spread with nut butter and chia seed jam/honey — roll up for a quick snack!

More gluten free recipes to try

Did you make this recipe? Let me know how it went! Leave a comment below or tag me on Instagram.

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Stack of gluten free flatbreads

Quick Cassava Flour Flatbread

  • Author: Chelsea Joy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 servings 1x
  • Category: Side dish
  • Method: Skillet
  • Cuisine: Indian
  • Diet: Gluten Free


Quick and easy yeast free cassava flour flatbread that’s gluten free, grain free, and paleo-friendly! With just a handful of ingredients.




  1. In a large bowl, combine all dry ingredients. Create a well in the middle of the dry ingredients. Add the olive oil, coconut milk, and egg. Mix everything together until it forms a ball. Place the ball on the counter and knead until very smooth and elastic – at least 5 minutes – adding more flour as necessary.
  2. Let the dough rest for at least 10 minutes. Divide into 8-10 equal pieces.
  3. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8” thick). One at a time, cook the naan for about 90 seconds, until parts are blackening, on each side. Once done, you can brush them with ghee and herbs if you’d like.

Keywords: flatbread, gluten free, yeast free, cassava flour, paleo, dairy free


I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

4 thoughts to “Quick Cassava Flour Flatbread (Gluten Free, Paleo)”

  1. Do you have a weight for the cassava flour? Mine turned out very, very dry. Flavor was fine, but they were very solid, even after adding water.

    1. Hi Esther. I’m sorry you had trouble with this recipe! I don’t have a kitchen scale so I don’t have a weight for the cassava flour. Cassava flour can be tricky to work with because it can get very compacted; so I never pack it into the measuring cup. To prevent the flatbreads from drying out, I’d likely try reducing the cassava flour by 1/4 cup (and adding a tablespoon at a time as necessary) OR increasing the coconut milk by 1 tablespoon at a time.

    1. You could substitute with milk, cashew milk, or oat milk! I haven’t tried those, but those 3 would be my first choices if I was looking to switch it up. Since full-fat coconut milk has a higher fat content, I’d also consider adding a tablespoon or so of olive oil or ghee with the alternative milk.

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