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Here’s the recipe for Paleo AIP flatbread that I’ve been getting requests for after I posted the photo on Instagram. Thanks everyone for being patient with me, life has been really busy with loads of changes as my course wraps up and the final exams approach, starting a new internship and such. Sometimes I wish I could churn out blog posts a little more often for you guys but it gets a bit overwhelming at times!
Back to the topic of flatbread, this recipe yields a flatbread that’s a little chewy, pliable and not too dense, and is as versatile as a little black dress! Be it a vehicle for curries or carrier for tortilla ingredients, I think it can go both ways. I find that coconut flour varies widely depending on the brand and absorb liquid amounts differently. Weather and humidity play another factor too. So do take note and give it a go! As with all bread recipes, AIP or not, experimentation is the key. I’ve employed the microwave heating technique here, but if you don’t have a microwave oven, you can use freshly-boiled water instead. It’s best eaten freshly made, but I have successfully kept it in the refrigerator overnight and reheated it up lightly in the oven as well.
Where to get the ingredients:
- Cassava flour
- Coconut flour
- Avocado oil
- Sea salt
- 220g/ 7.8oz 2½ cup cassava flour
- 67g/ 2.4oz/ ½ cup coconut flour
- ¼ tsp sea salt
- 1.5 cup boiling water
- ¼ cup avocado oil
- Combine all ingredients together in a microwave-safe bowl
- Heat in the microwave oven for a minute, until dough edge turns translucent
- Set aside until the dough is cool enough to knead, yet warm
- Knead until a pliable dough is formed
- Adjust flour or water quantity by adding tablespoon by tablespoon, if necessary
- Preheat a non-stick frying pan over medium heat
- Preheat your oven to its lowest setting (Mine goes down to 170F/ 77C)
- Divide the dough into 6 - 8 pieces
- Place a piece of dough between two sheets of parchment paper and roll out until slightly less than ¼ inch thick
- Transfer the rolled out dough to the preheated frying pan and cook, until edges come off the pan slightly
- Flip over and cook for a few more minutes (dough will puff up and steam will escape from the cooking dough)
- Flip again, if necessary and continue cooking until hardly any steam is escaping from the roti
- Transfer the roti to a parchment-lined baking sheet and keep warm in the oven
- Continue cooking the dough pieces and transferring the roti to the oven, making sure not to stack them (otherwise they’ll turn soggy)
- Serve hot
If the dough is difficult to remove from the parchment paper, you can try placing it in the freezer until it hardens slightly and makes it easier to peel the parchment paper off. Otherwise, you can peel off the top sheet of parchment paper, place the exposed side of the dough on the frying pan, then peel off the other layer of parchment paper.
