Curry without nightshade is possible when you combine fragrant ginger and garlic with coconut milk…
I Made Bread! – AIP Chapati
Home cooks in Indian would traditionally make chapatis with a dough, similar to tortillas. Instead, I made these with a batter (more like pancakes), and they come out light and fluffy and perfect for soaking up your favorite stew or curry.
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It’s bread time…
- 1 T coconut flour
- 2 T arrowroot flour
- ¼ cup coconut milk (full fat)
- pinch of sea salt
- ½ T coconut oil
- mix coconut flour, arrowroot flour, coconut milk and salt in a small bowl until well combined. Should be a pancake batter consistency
- 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
(1) tapioca can be used instead of arrowroot
(2) homemade coconut milk works
(3) if your batter is too thick, add 1 tsp water
(4) if your batter is too thin, add ½ tsp arrowroot or tapioca until desired consistency
(5) this recipe can be scaled up to make as many as you want
(6) keeps well in the fridge for 2-3 days - reheat in microwave or skillet
This recipe is also shared on this week’s AIP Recipe Roundtable on Phoenix Helix