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Combine all dry ingredients (gf flour through salt) in a mixing bowl and whisk to combine. Add oil and while stirring, slowly add water until dough comes together into a ball. It will be a bit sticky, this is ok.
On a clean work surface, sprinkle 1/4 cup of tapioca starch. Gently knead dough in tapioca until it loses it's stickiness and becomes nice and soft and smooth. Divide it into four equal balls.
Roll each small ball out on tapioca floured surface, rolling carefully and flipping often to prevent sticking to the surface. It's ok if they're on the thicker side. They will end up being 6-8" in diameter, or so. I roll one at a time, and while I'm cooking one, I'm rolling the next. Have a plate ready to put the breads on once they've been cooked.
Heat 1 Tbsp of oil in skillet over medium heat, and add first flat bread. Let cook for 1 minute or so, until edges start to brown a bit, and has begun to bubble, then flip over. When second side is also lightly browning (another minute or so), remove from pan and place on plate.
Repeat with remaining flat breads and serve immediately with sliced avocado and sprinkled with salt. You can keep them warm in oven as well. Make extra and reheat for sandwiches or snacks!.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can make the dough ahead and keep in fridge, then just cook up one or two as desired. Topped with thinly sliced avocado and a pinch of sea salt.
This recipe has the following nutrient totals:
Protein 4.91 g
Carbohydrates 24.2 g
Iron 0.56 mg
Fiber 6.05 g
Calcium 27.1 mg
(plus many more nutrients)
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