Description
This super simple AIP recipe for cassava flour flatbread delivers a deliciously pliable, naturally flavored bread perfect for dipping or wrapping. It’s a quick and satisfying grain-free, gluten-free staple you’ll make again and again.
Ingredients
- 1 cup (120g) cassava flour
- 2 tbsp (16g) arrowroot starch/powder
- 1/2 tsp sea salt
- 3/4 cup (180ml) warm water
- 1 tbsp olive oil or avocado oil, plus more for cooking
Instructions
- Whisk Dry Ingredients: In a medium bowl, combine cassava flour, arrowroot starch, and sea salt. Whisk well to remove lumps.
- Form the Dough: Add warm water and 1 tbsp olive/avocado oil. Mix until a soft dough forms. Knead gently on a lightly floured surface (using cassava flour) for 1-2 minutes until smooth.
- Roll Out Flatbreads: Divide dough into 4-6 portions. Roll each into a thin (1/8-inch) circle, about 6-8 inches in diameter, on a cassava-floured surface.
- Cook on Hot Skillet: Heat a skillet over medium-high heat. Lightly brush with oil. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and it slightly puffs.
- Serve Warm: Transfer cooked flatbreads to a plate and serve immediately for the best texture and flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins