I really didn’t think I was missing bread until I made these today. And then I ate them all. These were surprisingly SOOO good, and clearly, Icould not put them down.
- 1/2 cup pureed jewel yam (peel and cube one medium yam and steam until fork tender, then put into a food processor)
- 1 tsp sea salt
- 1 1/2 cup tapioca flour (plus 1/4 cup extra for working with the dough at the end)
- 1 egg
- 1/4 cup lard, melted (or avocado oil, coconut oil, butter, or ghee)
- 1/4 cup coconut milk (or almond milk)
- 1 Tbsp ghee or butter, melted
- 1/8 tsp each of rosemary, thyme, oregano, sage, basil, marjoram
- Preheat the oven for 400 degrees
- Have a silicone baking mat or parchment prepared on a cookie sheet.
- Combine the mashed yam, salt, and tapioca flour in a large bowl. Use a mixer or your hands to break apart the yam and combine with the flour.
- In a separate bowl, beat the egg, lard, and milk together.
- Combine the wet and dry ingredients with a mixer or a spoon.
- Transfer the dough to the baking mat/parchment paper. Have your extra tapioca on hand. If the dough is too stick to work with, use a bit of the tapioca flour.
- With your hands or a rolling pin (I found hands to be easier), flatten the dough and spread into a large piece. It should only be about 1/8 of an inch in thickness.
- brush the ghee or butter over the flatbread dough
- mix the herbs in a separate bowl, and sprinkle over the top of the bread.
- Bake for about 15-20 minutes. Keep an eye on it and remove it when the top is JUST starting to brown (the sides will brown sooner because they are thinner). If you do not like the brown sides, simply cut them off.
- Allow to cool on a wire rack for 20 minutes. They may be gummy if eaten too soon after coming out of theoven.