The other day I rented The Hundred Foot Journey from Redbox. I’m a total foodie so I love movies that center around food. This was such a sweet story and I really enjoyed the journey Hassan takes in this film. Manish Dayal plays Hassan and he’s not too shabby to look at it either. I realized as I was watching the film that I started craving indian food so for the next couple of days I was knee deep in curries, rice and flatbread. This gluten-free flatbread turned out fabulous so I just had to share.
Try your hand at making this at home and then watch The Hundred Foot Journey for yourself. Let me know if you loved it like I did!
- 1/2 cup coconut flour
- 2 cups tapioca flour
- 1 teaspoon coarse sea salt
- 1/2 cup coconut oil
- 1 cup full fat coconut milk (make sure to shake the can)
- 2 eggs, beaten
- 1 teaspoon crushed rosemary or finely chopped fresh rosemary (optional)
- Granulated Garlic powder
Preheat oven to 450° Fahrenheit.
In a large bowl, combine coconut flour, tapioca flour and salt.
In a small saucepan, combine coconut oil and coconut milk and heat it up until it’s just warm and integrated and any solid particles of the coconut oil are melted. Do not overheat and do not boil.
Pour heated oil mixture on top of dry ingredient mixture and mix until thoroughly combined.
Put the mixture into the fridge to allow it to cool slightly.
While the mixture is cooling, line 2 baking sheets with parchment paper. (Note, you can also use a pizza stone or cast iron skillet instead of baking sheets.)
Remove mixture from fridge and add beaten eggs. Combine thoroughly.
Pour 1/2 of mixture onto each baking sheet.
Flatten mixture into 1/4 inch thick flatbread shape using a spatula.
Sprinkle with garlic (or rosemary or any other seasonings or herbs).
Bake in 450° oven for 10 – 12 minutes.
The flatbread is best eaten within a few hours after baking, but it can store overnight. If you store it overnight, it does taste best to toast it slightly before eating.