AIP Flatbread

Bread disappears fast on AIP, and it is missed in specific ways. No wrap for lunch. Nothing to mop up a sauce. Nothing to fold around the chicken in your other hand while you eat standing at the counter. This batter gets it back, whisked and poured into a hot pan like a crepe, ready in under 15 minutes with no rolling pin and no waiting for dough to rise.

The resistant starch in this batter comes largely from the cassava flour, a fiber your gut bacteria ferment for their own fuel, one small piece of what keeps that barrier settled. The fat in the coconut milk is mostly medium-chain, the kind your body burns quickly instead of storing.

Fold one around leftover chicken and greens tonight, or stack a batch in the fridge so lunch wraps are already handled tomorrow. Bread, or something close enough to it, was worth getting back.

Ingredients

Makes 4 flatbreads:

• 1 can (13.5 oz) coconut milk, or 1 1/2 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 sea salt

Method

1. Combine the cassava flour, tapioca flour, and sea salt in a medium bowl. Whisk together to mix evenly.
2. Pour in the coconut milk and whisk until a smooth, thin batter forms with no lumps. The consistency should resemble crepe batter, pourable and not thick.
3. Heat a medium skillet or crepe pan over medium heat. Lightly oil the surface with coconut oil or avocado oil.
4. Pour approximately 1/2 cup of batter into the center of the pan. Immediately tilt the pan in a circular motion to spread the batter into a thin, even round, similar to a crepe.
5. Cook without moving for 2 to 3 minutes until the edges lift slightly from the pan and the surface looks dry and set.
6. Flip carefully using a wide spatula and cook for another 1 to 2 minutes on the second side until lightly golden in spots.
7. Transfer to a plate and repeat with the remaining batter. Lightly re-oil the pan between flatbreads as needed.

Uses: Wrap around any AIP protein and greens for a quick lunch. Use as a base for pulled pork or shredded chicken. Serve alongside soups and stews in place of bread.

Storage: Stack cooled flatbreads with a sheet of parchment between each one. Refrigerate in a zip bag for up to 4 days or freeze for up to 3 months. Reheat briefly in a dry skillet.

*Adapted from Thriving On Paleo*