Flaky Flat Cassava Bread – AIP, Paleo
All the flours.
That’s what I’ve baked with by now, I’m pretty sure. I still would like to be proven wrong though! I love experimenting in the kitchen with all of these amazing gluten free, grain free baking substances. Each and every one results in different textures and flavors.
Like these little flaky flat cassava breads…I was playing around with a tortilla recipe that used to be an old frugal standby via The Hillbilly Housewife (from back in the day when I COULD eat gluten!). Instead of ye olde white flour and ye olde GMO shortening of…olde…I used Anthony’s Cassava Flour and Spectrum Palm Shortening. Along came the hand-patted flaky flat bread you see here.
Similar to Malawach, Naan and Paratha bread, these remind me of little flat, savory donuts. Their crisp and flaking, buttery exterior is met with a slightly soft and chewy center. They even have a likeness to a sopapilla of sorts when topped with cinnamon, honey and the AIP reintro, ghee. (Err mah gersh…these are so good as a dessert like that!!)
They are gobble-able all by their lonesome, but also super duper fabulous topped with some pesto, or chicken salad (look here for an AIP mayo recipe!), or even a slice of raw cheese and a pickle if you’ve reintroduced dairy.
This bread requires zero special equipment, and zero rolling out or cutting (MY FAAAAAVORITE!). No chilling, no waiting. (also…FAVE). Just mix it up, pat it up, fry it up, eat it up. (fave fave fave fave) They puff up, flake up and disappear like magic.
- Mix the dry ingredients in a medium-sized bowl.
- Cut in the shortening with a fork.
- Stir in the water with the fork, and once it starts to come together, use your hands to gently knead the dough into a smooth and consistent ball.
- Separate the dough into 8 pieces.
- Heat a 15" cast iron skillet over medium heat.
- Take one piece at a time and flatten with your hands, patting back and forth until you have a ¼” thick patty.
- Add ¼ cup preferred cooking fat to the pan, and add in 4 patties at a time.
- Cook for about 3 minutes on each side, or until golden brown, crispy and flaking.
- Be sure to add 1/4 cup more fat to the pan after flipping, and swirl the breads around the coat the bottoms with the fat.
- Transfer cooked breads from the pan to a holding plate.
- Repeat steps 7-9 for the remaining 4 patties.
- These are best eaten immedately.
- To reheat, toast up in a pan on your stovetop or in your toaster oven to re-crisp.