Flat Bread  aip & paleo style 

FLATBREAD! and AiP you say?! Yes. Yes.  (If you are not familiar with the AIP diet please read about it here).

Well, truth is, it’s basically my Lefse recipe with several twists (see that here).

I bought myself a bag of Cassava flour from Otto’s Naturals and have been playing around with it. I started with cookies (I need to play with that more), moved on to crackers (good!) and then used it in fried chicken (coming soon!). So far (and this is not a paid-to-endorse message) I like it, quite a lot, in small amounts (hence my remake of cookies). Cassava flour is not tapioca starch, which is highly processed from the cassava plant, but it does have the naturally occuring starch in it along with all the fibre from the whole, peeled, cassava root. So it is a root flour, widely cultivated throughout South America, Africa (yuca, manioc), Polynesia and Mexico. Otto’s is from Brazil, which has been cultivating it for about 10 thousand years. So,  they know their cassava. Having never had cassava before I will have to take Otto’s Naturals word that most varieties of the flour are gritty and have a kind of “sour or musty smell and taste”, except theirs, which was pretty gritless, but does have a faint nutty-fermented smell to it, not unpleasant at all.

As I said,  I like it in small amounts. I found for me personally that it contains too much fibre, carbohydtrates and starch when used alone (as in cookies, I’m so dissappointed!) It’s terrific for basic gluten free and grain free/paleo baking, I am limiting starches on the AIP diet, and not consuming tapioca starch at all, too much is not good FOR ME. You, however, are not me.

This recipe uses aip approved arrowroot, along with white sweet potato and cassava flour. I differed it from the lefse recipe in technique as well. Like the lefse, it makes a thin ‘bread’ that is slightly sweet and chewy. I did bake a few to be super crunchy, cracker-like.  I also made several large ones and used them as a ‘pizza’. 

 

Flat Bread Aip, Paleo, Grain Free

2 cups COOKED, mashed white sweet potato (or white yam)

3 tbsp coconut oil

1/2 cup arrowroot flour plus more for rolling

3/4 cup Cassava Flour (I used Otto’s Naturals)

1 tsp salt (or more to taste)

Salt and pepper to sprinkle on before baking, if desired (try other toppings, drizzle with oilive oil and add za’atar, herbs, curry, cinnamon…)

*The white sweet potato (or yam) needs to be mashed and cooled completely before continuing.

Pre-heat oven to 400*

Place sweet potato mash in a food processor fitted with blade, add coconut oil, flours and salt, pulse until a dough ball has begun form, then stop, before it becomes over pureed (this can be made by hand, make sure the sweet potato is mashed until pureed with no lumps). Turn it out on to an arrowroot (or cassava) floured surface. Roll the ball in to a log and cut in to 6-8 even pieces, depending on how large you want your flat breads. Roll each section in to a ball.

Lightly oil 2 baking sheets. Place 2 dough balls evenly apart on sheets, then press one ball into a flat round disc, pressing dough lightly out to sides and evening out the disc. Do this with each dough ball, flouring your hands as needed.

Bake in oven 10 minutes then rotate pans. Bake another 10-15 minutes, checking for browning on edges.

If you wish for crunchy , flip the breads over after 15 minutes of baking and bake until nicely browned on both sides edges, another 15 minutes.

For thin Pizza crust use the dough to make 4 large flat breads, bake 20 minutes, until egdes brown, then remove, flip over and place ‘dry’ toppings on it. Again, since I eat AiP I do not use tomato sauce or cheese, so I’m not sure how well the breads hold up under wet toppings, but baking until it’s crsipy should help.

 

 

 

 

 

 

 

 

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