Combine the dry ingredients in a large bowl and whisk. Add the wet ingredients to the dry and whisk or mix thoroughly to combine. Ensure there are no lumps of flour remaining. The dough should be sticky but firm.

Transfer the bowl to the fridge for 30 minutes to firm up further.

Divide the dough into 8 evenly sized balls. If it’s feeling too thin to roll, add some extra flours (equal parts of each). If it’s feeling dry, add a little extra water.

Preheat a large skillet or frying pan over a medium high heat. You can use a little oil for each flatbread or fry them without any oil.

Flour a clean, dry bench with tapioca flour and roll out the dough one ball at a time. I like to cook the flatbreads as I go because they start to stick to the bench if they sit for too long. The flatbreads can be rolled as thick or thin as you’d like. Keep in mind that they puff up a little during cooking.

Cook each flatbread for a couple of minutes on either side until golden brown and cooked through. Store the cooked flatbreads under a tea towel as you work – the steam will keep them nice and flexible. Repeat with the remaining ball of dough, until you have 8 flatbreads.

Serve warm or microwave leftovers to restore them to their former flexible and fluffy glory.