Wednesday, March 16, 2016

I Made Bread! - AIP Chapati

This post needs no introduction, because BREAD....

Think about it for a minute, bread is the illusive food item that we all seem to be in search of while following AIP. I've never been a big sandwich eater, so I didn't really miss bread until I made beef stew the other night and really wanted something like a chapati to eat the stew with.

After a couple of failed attempts, this recipe turned out like the perfect substitute for a chapati. It could be torn and dipped into the stew and even served as a vessel to get big chunks of meat into my mouth. The next day I made it again and discovered that it can be cut and used as a sandwich bread. Suddenly the possibilities are endless! It can even be used as a tortilla (just don't overfill it). 


AIP Chapati

Serves: 1 - makes one  6-inch chapati
Time: 8 minutes

- 1 T coconut flour
- 2 T arrowroot flour
- 1/4 cup coconut milk (full fat)
- pinch of sea salt
- 1/2 T coconut oil

- mix coconut flour, arrowroot flour, coconut milk and salt in a small bowl until well combined
- heat coconut oil in a skillet over a low to medium heat
- spoon the batter into the pan and use the back of the spoon to spread it around the pan (see above)
- cook for about 3 minutes on the first side. It should get bubbly like a pancake and the edges should start to brown.
- watch it carefully. You want it to cook slowly, so you may need to turn the heat down.
- carefully flip and cook the other side for 2 minutes
- drain on paper towels and allow to cool completely before eating

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This recipe is also shared on this week's AIP Recipe Roundtable on Phoenix Helix