AIP Paleo Flatbread

We all need that bread fix from time to time. And this bread is sooooo easy to put together, you may as well fix that fix today, hun.  Stir, flatten, bake and eat! My go-to cassava flour is Anthony’s cassava flour…it’s well-priced and works very well in recipes from breads to desserts to dredging fried meats.

aip paleo flatbread

I even use this in place of my Cassava Flour Tortillas recipe when my energy is low or time is running short on Taco Tuesday.  Instead of spending lots of time rolling out each tortilla and frying them separately, I just whip this baby up, cut it into squares and we have square tacos!

This also works really well for flatbread pizzas.  Just bake for 7 minutes on each side, top with your fave sauce, meats and veggies, then bake until edges are crisped and toppings are gently browned or heated through.

aip paleo flatbread

Make a tapenade, or even just a dish of olive oil with salt and herbs sprinkled over the top, and you have a lovely Mediterranean style bread and dip to go alongside your spaghetti squash Bolognese or grilled meats and veggies for supper.

aip paleo flatbread

For a chewy-crisp cracker, after flipping the bread after the first 10 minutes, drizzle with more oil and salt, and bake for 15 to 20 minutes more or until edges and top are gently browned and crisp.  We love these served as a large table cracker with guacamole and salsa.  Check out my AIP Microwave Salsa and my OMGreen Dip and even my AIP Nacho Cheese Sauce for some AIP Party spread ideas!

aip paleo flatbread

aip paleo flatbread

Check out this recipe, and other delicious AIP recipes at Phoenix Helix’s Recipe Roundtable!
AIP Flatbread
Serves 4
Whether you like it soft or crispy, this 5-ingredient paleo flat bread is delicious dipped in herb oil or guacamole, used as a base for pizza, or even as a unique sandwich bread.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1.5 cup cassava flour
  2. 1/2 tsp Himalayan salt
  3. 1/3 cup avocado oil
  4. 1 cup water
  5. 1 Tb olive oil
  6. UTENSILS NEEDED
  7. medium mixing bowl
  8. fork
  9. parchment paper
  10. rolling pin
  11. large baking sheet
Instructions
  1. Heat oven to 450 F.
  2. In a medium mixing bowl, add cassava flour and salt. Stir well with a fork to combine.
  3. Drizzle in avocado oil and stir gently into flour mixture until it looks crumbly.
  4. Drizzle in 1/2 of the water and stir until it starts to come together.
  5. Add the remaining water and stir well until dough is even and smooth.
  6. Allow to rest for 10 minutes to absorb the liquid and fully expand.
  7. Knead the dough a bit, and if it crumbles at all, stir in a little more water then knead again.
  8. The dough should be barely sticky to the touch. If it seems too dry you can add in a little bit more water and knead again.
  9. Form the dough into a loose ball.
  10. Lay down a dampened paper or kitchen towel on your work surface.
  11. On top of that, lay down a large piece of parchment and place the dough ball in the center.
  12. Flatten the ball slightly into a square-ish shape, then lay another piece of parchment over the top.
  13. Use a rolling pin to flatten to 1/8" thickness. Rolling it too thin will make cracks when you remove the top piece of parchment in the next step.
  14. Place parchment package on the baking sheet, then carefully peel off the top layer.
  15. Make several gentle fork pricks into the dough, then drizzle with 1 Tb of olive oil.
  16. For soft, fold-able flatbread, bake for 10 minutes, then flip and bake for another 10 minutes or until edges are just barely dried out and gently golden brown.
  17. For a chewy-crisp cracker, after flipping the bread after the first 10 minutes, drizzle with more oil and salt, and bake for 15 to 20 minutes or until edges and top are gently browned and crisp.
Notes
  1. Try this topped with olives, smoked sea salt, rosemary and roasted garlic before baking the second side!
  2. If using this as a base for pizza, bake for 7 minutes on each side, then top with desired toppings, and bake for 7 to 10 minutes more or until toppings are cooked to your liking.
  3. It is normal for cassava goodies to have a slightly translucent appearance.
http://www.theunskilledcavewoman.com/

8 Comments Add yours

  1. Renashia says:

    Love this receipt! I add freeze dried chives and onions to the mixture to add a little extra flavor.

    1. Oh my gosh, Renashia, that sounds fantastic! I must try that next time 🙂

  2. Louise Gagne says:

    Wow, what a wonderfully diverse recipe this is. I tried it as crackers first and will be making a pizza tomorrow night for pizza night. Thank you so much for posting this recipe. BTW, I use Anthony’s Cassava flour all the time and won’t use another one. Always get the best results with it.

    1. Hi Louise! I’m so glad to hear you’re enjoying the many ways the flatbread can be used. We love it in our household, too. I made some yesterday as a side dish to go with zoodles and beef. And yes, Anthony’s is wonderful! Can’t beat that price and it’s consistency. Enjoy your pizza tonight, hun. 🙂

  3. Amanda says:

    Delish! I made it as a side for butternut squash soup, and it turned out great. It was a bit difficult to flip, but beyond that, it’s a great recipe I’ll use again. Thanks 🙂

    1. Yum! That sounds like a tasty combo!! Sorry to hear you had some trouble flipping it. Sometimes when its too hot to handle, or if the parchment gets stuck and bakes a little inside the bottom of the bread it can be tricky to flip it over for me. I’m glad you enjoyed it, Amanda. 🙂

  4. Katy says:

    Hi!

    This looks really easy and versatile!
    Just a couple questions: all my cassava baked goods turned out grainy-it could be just because I’m new to AIP baking. Do you do anything special to prevent that with this recipe?
    Could I use olive oil in place of avocado?

    Thanks!!

    1. Hi Katy, Cassava does tend to have a crunch or a grit here and there. It’s normal, and something you *kinda* get used to after a while!
      You can definitely use olive oil. I recommend a refined (not extra virgin) olive oil so that you don’t run into damaging the oil and causing it to become inflammatory.

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