This recipe is a revelation!! Super simple, delicious and incredibly versatile. My daughter found it for us when we were looking for a good Naan or roti replacement to eat with curry. It produces really fab crisp and chewy flat breads sort of like a roti naan hybrid. While making flat breads to enjoy with a stew I had in the slow cooker I rolled some dough into a ball and dropped it into the gravy, as sure as nuts it rose to the surface a few minutes later as a perfect fluffy little dumpling, I was seriously delighted to put it mildly. Then I had the bright idea to turn it into “gnocchi”, it’s the perfect texture and works beautifully, it’s also another great way to use bone broth. Eating a low carb diet I think I’ve missed these three carb incarnations the most, especially with winter approaching.
The Magic Dough Recipe
1 1/4 cup almond, macadamia or sunflower seed flour
1 1/2 cups tapioca flour
1/2 t bicarb
1 t salt
2 T melted coconut oil
2 organic egg whites or 6 T aquafaba
1/4 cup water
Mix flours, bicarb and salt together.
Pour in melted coconut oil and mix well.
Make a well in the centre and add egg whites / aquafaba and 1/4 cup of water. Mix well and let the dough stand for 10 minutes to firm up.
Cooking instructions depend on what you want.
You’ll need 2 sheets of baking paper and a little tapioca flour for dusting and a good heavy based pan and some coconut oil for toasting the flatbreads.
Divide the dough into balls. Roll out between 2 sheets of baking paper, dusted with tapioca flour, until 5mm thick.
Transfer to the hot pan oiled with some coconut oil. Toast until you see bubbles form in the dough then flip and toast the other side. Remove and keep warm in a folded tea towel while you do the rest.
These flatbreads are fabulous with any curry or to mop up the juices of a stew or dunked in soup.
For dumplings check out this recipe for Chicken Soup.
For Gnocchi have a look here.