Anti Inflammatory Cassava & Coconut Flatbread
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Learn more →Ingredients
4 servings
For the flatbread
- 2 cups cassava flour
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ½ cup full-fat coconut milk
- ¼ cup water
- 2 tbsp coconut oil, melted, plus more for the pan
- 1 tbsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Whisk together the cassava flour, salt, garlic powder, and turmeric in a large mixing bowl until evenly combined.
- 2
Add the coconut milk, water, and melted coconut oil to the dry ingredients. Stir with a fork, then knead briefly with your hands until a smooth, pliable dough forms — it should hold together without cracking when pressed and feel similar to soft play dough. If the dough is crumbly, add water 1 tsp at a time; if it is sticky, add cassava flour 1 tsp at a time.
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