Paleo AIP Flatbread (Roti/ Tortilla)

Used as a tortilla

Where to get the ingredients:

• Cassava flour
• Coconut flour
• Avocado oil
• Sea salt

Paleo AIP Flatbread (Roti/ Tortilla)

Author: Dora Siah

Serves: 6 - 8 pieces

Ingredients

• 220g/ 7.8oz 2½ cup cassava flour
• 67g/ 2.4oz/ ½ cup coconut flour
• ¼ tsp sea salt
• 1.5 cup boiling water
• ¼ cup avocado oil

Instructions

1. Combine all ingredients together in a microwave-safe bowl
2. Heat in the microwave oven for a minute, until dough edge turns translucent
3. Set aside until the dough is cool enough to knead, yet warm
4. Knead until a pliable dough is formed
5. Adjust flour or water quantity by adding tablespoon by tablespoon, if necessary
6. Preheat a non-stick frying pan over medium heat
7. Preheat your oven to its lowest setting (Mine goes down to 170F/ 77C)
8. Divide the dough into 6 - 8 pieces
9. Place a piece of dough between two sheets of parchment paper and roll out until slightly less than ¼ inch thick
10. Transfer the rolled out dough to the preheated frying pan and cook, until edges come off the pan slightly
11. Flip over and cook for a few more minutes (dough will puff up and steam will escape from the cooking dough)
12. Flip again, if necessary and continue cooking until hardly any steam is escaping from the roti
13. Transfer the roti to a parchment-lined baking sheet and keep warm in the oven
14. Continue cooking the dough pieces and transferring the roti to the oven, making sure not to stack them (otherwise they’ll turn soggy)
15. Serve hot

Notes

No microwave oven option: Use boiling hot water and stir to form a dough, letting it cool slightly before kneading

If the dough is difficult to remove from the parchment paper, you can try placing it in the freezer until it hardens slightly and makes it easier to peel the parchment paper off. Otherwise, you can peel off the top sheet of parchment paper, place the exposed side of the dough on the frying pan, then peel off the other layer of parchment paper.