Acne on a food blog, really? Well… Every recipe has a story behind it, at least in my world. So you might as well get used to all the story telling and here I go again. I battled adult acne – until a year ago. I had to give up most of the foods I loved: from my occasional glazed donut, to half and half with coffee – my brain juice. I was prescribed medications by my dermatologist that made my skin not only lifeless, but made me sick from the inside. That’s when it dawned on me that if I was to get better, I needed to start an elimination diet. When I learned that gluten could be the cause of my illness and inflammation, I was devastated. I loved my pasta, bread, CAKE; and don’t forget Indian flat breads, roti and naan. How can you give up all of that? But, sometimes in life you have to accept the fact that certain things will not go back to how it used to be. It’s called moving on. Fortunately, I came across this recipe on another blog, and it was the help I needed to make the difficult move. It tasted so good that I didn’t really care about the flatbreads made with wheat anymore. However, it was supposed to be an occasional treat, not an everyday indulgence. That’s when I decided if I had to have it at least once a week, I would need to make my own version of it- leaner, meaner, and just as good. This flat bread is a perfect substitute to tortillas in my tacos. It is my variation of Indian Paratha – to scoop up some of that spicy curry, or a perfect pita bread to go with your kebabs and falafel. Now, that’s a versatile flat bread recipe, don’t you think?
Yields: 6
Total time: 15 mins (Prep time: 10 mins + Cook time: 5 mins)
INGREDIENTS
- Almond flour or meal – 1 cup
- Tapioca or arrowroot flour – 1 cup
- Chives or green onion – 1 teaspoon, finely chopped
- Garlic powder or paste – 1/4 teaspoon
- Salt – 3/4 teaspoon
- Almond milk – 1 cup
- Avocado oil – 2 tablespoon
DIRECTIONS
- In a mixing bowl, add the almond flour, tapioca flour, garlic powder, and salt.
- Add the almond milk and mix until it turns into a smooth batter.
- Finish it off by adding the chopped chives.
- Heat a nonstick fry pan on a medium hot burner. Then, with a pastry brush or paper towel, rub some oil onto the pan. Give it about 1 minutes to heat.
- With a ladle pour the mixture onto the hot pan. The process is pretty similar to that of a pancake or crepe. Let it cook for 3 to 4 minutes on each side. Then flip and cook the other side.
You may choose to make it as thick or thin as you want. The cooking times may vary depending on the thickness. - When you notice the bread starting to puff up a little, its ready!
NOTES
- Chives: Can be replaced with 1 shoot of finely chopped green (spring) onion.
- Avocado oil: Any other cooking oil can be used. You can even use coconut oil or ghee. Not all oils are Paleo.
Can I substitute arrowoot for tapico flour?
Absolutely! I haven’t myself but given that tapioca and arrowroot have similar cooking properties, I don’t see why not. Do let me know how it turned out.
I did use arrowroot. It was perfect. This is the easiest and most delicious flatbread.
So glad you enjoyed it, thank you for trying!
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