Combine all ingredients in a large mixing bowl and whisk until completely combined. The mixture might look too runny, but will thicken as you whisk and as it rests. Cover the bowl and allow to rise for one hour.

Once the dough has risen, use lightly oiled hands to punch the dough down and divide it into 8 balls of dough. 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.