AIP Flatbread Recipe
Servings: 4 flatbreads
This amazing, versatile AIP flatbread can be used as a side dish with soups or stews, or as a sandwich wrap. It's adapted from My Heart Beet's Paleo Naan recipe, which is awesome, but not AIP-friendly (though I definitely recommend you make it when/if you can eat almonds).
- 1 13.5 oz can Coconut Milk OR 1.5 cups homemade Coconut Milk or Tigernut Milk
- 3/4 cup Cassava Flour OR Tigernut Flour
- 3/4 cup Tapioca Flour OR Arrowroot Powder
- 1 Pinch of Sea Salt
Preheat a small nonstick pan over medium heat.
Mix all of the ingredients into a bowl. If using tigernut flour, really make sure all of the lumps are broken apart (it really likes to clump). Make sure the batter is somewhat runny, you don't want it really thick. Add water or more milk if necessary.
Pour enough batter into the pan to cover the bottom of the pan + about 1/8-1/4 inch thick. These are a tad bit thicker than crepes.
Cook for 3-4 minutes per side, adjusting the time up above 4 min if the batter doesn't look completely dry when you flip it, and adjust the time down if you get too many brown or black spots. Black or brown spots are totally fine, just don't want to burn these!
You'll notice that the cooking time will get less as you continue to cook the breads, since the pan gets hotter. If the bread is gummy inside it needs to be cooked longer. (This all sounds kind of fussy and complicated but trust me, you'll figure it out after a few - it's just different pans, cassava flours, coconut milks, amount of heat, etc all makes it a little bit different for everyone).
Use a small bit of oil if you notice your batter sticking to the pan. I have never needed it, but if your nonstick surface isn't working as well as it used to it may be necessary. Also, stainless steel pans don't work great for this, but if that's all you have, definitely use some oil or a cooking spray.
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