You may recall my chicken tikka recipe and the cumin flatbread I mentioned? Well, I have FINALLY got around to posting the recipe for you all. I am sorry it has taken me so long to do so but I can assure you that it will be well worth the wait!
In this recipe I use tapioca flour- which I know for some of you might be an alien ingredient. But, I promise it’s a great ingredient to have on hand, especially if you enjoy Paleo baking. One of the best things about tapioca is that it acts as a good substitute to gluten as it’s got a stretchiness to it when cooked and can give dishes that chewy carb like texture that we all so adore. It’s especially brilliant for pancakes, breads and thickening sauces! You may have come across it if you have tried boba tea (made with tapioca pearls)?
On the Paleo front, it’s considered on the ‘ok’ borderline. It’s dairy-free and gluten-free and is created from the cassava root as a purified starch. It’s got no nutritional value and contains very little anti-nutrients (which is a good thing)! Therefore it’s a safe starch and a great addition (when needed) to Paleo cooking and baking but to be used in small doses – especially if you are watching your waste line.
I like to serve the flatbread along side a curry or stirfry, but they are also great on their own with a delicious dip!
Here are a few online resorces for places you can buy tapioca: (UK: Perfectly Paleo ; Amazon ; Holland and Barrett US: Amazon ). For those of you outside the UK / US then Amazon is always a great place to pick up health products in bulk.
- ½ cup tapioca flour
- ½ cup ground almonds
- 1 cup coconut milk
- 1.5tsp cumin
- Pinch of salt
- 1 tsp coconut oil (for those with a non stick frying pan)
- In to a mixing bowl place all your ingredients and mix until batter like consistency
- In a "non stick" frying pan (if you don't have non-stick then you will need to use 1 tsp coconut oil) over high heat
- Once heated, ladel worth of batter in to the pan (immediately spread it out a little with the bottom of the ladel, gently)
- Leave now for 2-3 minutes until the top of the batter has set - be patient!
- Now you can use a spatula to flip it (the bottom must be cooked and the top set)
- Now cook the other side for a further 3-4 minutes until cooked through
- Place on a plate /wire wrack once cooked and separate each one with grease proof paper (otherwise they might stick to each other)
- Repeat until you have used all the batter
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