from my GF baking cookbook:
1 2/3 cups gluten free all purpose flour
1 1/3 cups chickpea flour
1 tsp salt
1 tbsp oil
1 tbsp yogurt
Mix dry ingredients first, add oil and yogurt, then gradually add 1/4 - 1/3 cup of water. Dough should be firm and not sticky.
Makes 8. Form into balls, roll flat with a rolling pin. and fry in a skillet on both sides until done.
I know it's hardly primal, but using 100% tapioca flour would lead to something a lot doughier than you're looking for.
“The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris