AIP Paleo Flatbread
We all need that bread fix from time to time, and this AIP Paleo Flatbread is bread is sooooo easy to put together.
So you may as well fix that fix today, hun. Get you some bread.
Stir, flatten, bake and eat! Or use it as a base for mighty fine pizza pies like this AIP Alfredo Flatbread Pizza.
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.
A versatile 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! (I love square tacos because they’re faster from pan to mouth.)
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.
Serving ideas & baking tips
Make a tapenade, or even just a dish of olive oil with salt and herbs sprinkled over the top. Then you’ll have a lovely Mediterranean style bread and dip to go alongside your spaghetti squash Bolognese or grilled meats and veggies for supper.
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 Goodness Dip and even my AIP Nacho Cheese Sauce for some AIP Party spread ideas!
- 1.5 cup cassava flour
- 1/2 tsp Himalayan salt
- 1/3 cup avocado oil
- 1 cup water
- 1 Tb olive oil
- UTENSILS NEEDED
- medium mixing bowl
- fork
- parchment paper
- rolling pin
- large baking sheet
- Heat oven to 450 F.
- In a medium mixing bowl, add cassava flour and salt. Stir well with a fork to combine.
- Drizzle in avocado oil and stir gently into flour mixture until it looks crumbly.
- Drizzle in 1/2 of the water and stir until it starts to come together.
- Add the remaining water and stir well until dough is even and smooth.
- Allow to rest for 10 minutes to absorb the liquid and fully expand.
- Knead the dough a bit, and if it crumbles at all, stir in a little more water then knead again.
- 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.
- Form the dough into a loose ball.
- Lay down a dampened paper or kitchen towel on your work surface.
- On top of that, lay down a large piece of parchment and place the dough ball in the center.
- Flatten the ball slightly into a square-ish shape, then lay another piece of parchment over the top.
- 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.
- Place parchment package on the baking sheet, then carefully peel off the top layer.
- Make several gentle fork pricks into the dough, then drizzle with 1 Tb of olive oil.
- 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.
- 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.
- Try this topped with olives, smoked sea salt
, rosemary and roasted garlic before baking the second side!
- 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.
- It is normal for cassava goodies to have a slightly translucent appearance.
, rosemary and roasted garlic before baking the second side!
Paleo Pancakes
16 Comments
Renashia
Love this receipt! I add freeze dried chives and onions to the mixture to add a little extra flavor.
Samantha Jo Teague
Oh my gosh, Renashia, that sounds fantastic! I must try that next time 🙂
Louise Gagne
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.
Samantha Jo Teague
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. 🙂
Amanda
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 🙂
Samantha Jo Teague
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. ?
Jamee Haslam
Anyone use extra lite tasting olive oil instead of avocado oil? Does it work the same?
Samantha
Hi Jamee,
Yes you can definitely use extra light or light olive oil (both aka refined olive oil) in place of the avocado oil. I’ve made this several times with refined olive oil and it comes out just the same. 🙂
I hope you love the recipe!
Sam
Katy
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!!
Samantha Jo Teague
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.
Ann Bartholomew
I ended up making 2 flatbreads out of my batch. And only baked 10 minutes. May try dividing the dough into smaller balls & using the tortilla press to get the desired thickness. WIll also see if they freeze so I can you the bread as an alternative for pita bread in a gyro…
Samantha Jo Teague
Hi there Ann,
Gyros sound great!
I have frozen this dough in tortilla form, and it cooks best when straight out of the freezer when it’s that thin. I found it would crack easily once thawed and become difficult to handle. When I make a large batch of thin bread, I layer them between squares of parchment, and take one out of the freezer at a time and place the frozen raw tortilla directly in a hot, oiled pan. They cook up deliciously and are nice and pliable!
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