A dipper. A dunker. A cracker. A sopper. This Crisped Flatbread recipe is all the things. Crispy on the outside, a little bit tender and a little bit chewy on the inside. Nut-free, egg-free fun little flat breads are handy helpers for guac (or this O.M.Green Goodness Dip), soup, tostadas and sauce-soaking.
These cook up flat and crispy. There’s a lovely delicate crunch to the outside and just a tad bit of chewiness and tenderness in the thin center. A divine combo for when you kinda want a cracker but you kinda want bread at the same time. (These are not quite foldable and resilient like my Cassava Flour Tortillas. If you want tender, pliable bread…check ’em out. They’re a bit of extra work but totally worth it.)
Tigernut flour gives these bread babies a mild sweetness and a lovely “nutty” texture, minus the nuts. Tigernuts are actually starchy tubers with no tree nuts in sight! Anthony’s Tigernut Flour quickly became one of ab-fav pantry staples. It’s moister, softer, and finer ground than others I’ve tried.
The tapioca starch acts as a binder, and helps to keep the breads a little pliable. I have noticed that after these are chilled then reheated briefly in the microwave they do soften a bit and the crunch factor has almost disappeared. Straight out of the fridge they are firmer yet still softer. They may crisp up again in a pan, but I haven’t tried that yet as I was happy to have a softer version for an open-faced sandwich after the chill/reheat factor. Need compliant deli meat for that sammie? My Homemade Deli Chicken recipe is easy and super clean.
These would serve better for crispy tostadas on your Tostada Tuesday night. They do not bend and fold like tortillas. They will crack in the center if you try to fold and eat them that way, and you will have a pile of taco-fillin’s in your lap before you know it. Just a heads up. Because true story that happened to Yours Truely.
If you are craving crackers or a bread that you can tear little pieces off at a time and nom away on, these will not disappoint! I’ve even used these for little pizzettes in a pinch. I just go easy on the sauce as too much softens the thin bread quite a bit as it bakes…but when I’m craving a quick pizza and I have one of these leftover in the fridge I GIVE ZERO you-know-whats if it’s a little too soft. If you get the hangries, you know what I mean!
I attempted to avoid adding coconut fiber to these so that they could be a choice for those that are intolerant of coconut flour, but they were way too sticky and were almost impossible to get unstuck from the pan. So in the coconut flour went to help dry up the mixture a bit and balance out the starches from the tapioca and tigernut, and it worked beautifully.
For versatility sake, I even tried making this with coconut MILK versus well-mixed coconut CREAM and the result was sadly another sticky mess. There needs to be a good amount of fat in the batter for these to work, and the coconut cream wins the gold medal for this fatty task. I also tried it with just plain ol’ water to see if we could avoid coconut altogether and…FAIL. As far as other substitutions go, I really am unsure because once I got this perfect after so many tries I was like, “HALLELUJAH, THIS FLATBREAD IS FINALLY PERFECT AFTER THE UPTEENTH TRY! NO MORE TWEAKING!”
So enjoy, my friends. It’s a crispy goodun’.
- 1 cup coconut cream, shaken well before opening and measuring to distribute evenly (if the fatty cream has solidified due to cold storage, you can whiz the watery liquid with the solid cream in your blender, then measure)
- 1/2 cup tigernut flour
- 1/2 cup tapioca starch
- 2 tsp coconut flour
- 1/8 tsp Himalayan salt
- refined avocado oil or other compliant high-heat cooking fat
- Heat 6" cast iron skillet over medium heat for at least 7 to 10 minutes. (The batter will stick too much if the heat is too low.)
- Meanwhile, in a medium mixing bowl, mix together the flours and salt.
- Heat the coconut cream until warm (I use my microwave for 30 to 60 seconds), then pour it over the flour mixture.
- Whisk well until smooth and combined.
- Drizzle the hot pan with about 1 tsp of oil…just enough to fully coat the bottom of the pan.
- Pour 1/4 cup of the batter into the pan, and spread it out a bit so that the bread is not too thick, not too thin. It doesn’t have to be a perfect shape. 🙂
- Cook for 3 minutes, then use a spatula to flip it over. It will look a little gummy and browned in spots, but that's ok for now. We are going to cook that side again shortly.
- Cook the second side for 3 minutes until the second side is dried and nicely browned.
- Flip the bread over again and cook for another 2 to 3 minutes or until the first side is cooked through and golden brown.
- NOTE: I have had success cooking this on a very even, very flat induction burner for 4.5 minutes per side, only flipping once. This may be an option for you if you have a similar cooking surface, though I recommend rotating your pan 90 degrees halfway through each side to help distribute the heat and avoid burnt/undercooked spots.