Sourdough Coconut and Thai Curry Flat Breads

My original goal with these was actually crackers, not other kinds of flat breads. I never could get those to work, but I was able to do softer flat breads even though I still baked them like crackers. It was very important to me to be able to pretend I’d made crackers while I was eating them!

This largely is happening in pictures, so my notes are up top instead of in the steps.

Notes

Coconut flour has zero ability, near as I can tell, to provide structure. It’s basically just dessicated coconut meat that’s ground up. It also has no grip, so you need a lot of eggs. I tried many other types of fats and the dough wouldn’t hold together at all, so eggs were the winner.

I ultimately decided it would be easier to do this as a spreadable paste than as a dough. I was right about that, so I recommend sticking with that idea. If you end up modifying this into something a bit different, please let me know! You GF bakers are always really creative!

Here’s what you’ll need

1 tablespoon prepared Thai curry paste, any color. I used red because it’s my favorite

1/4 cup coconut sourdough starter

1 teaspoon salt, plus extra to sprinkle

plain coconut flour (I needed 6 tablespoons; this may vary for you)

3 eggs

1 tablespoon sugar of some type (I used palm, but you can use your regular sugar)

Here’s what you’ll do

Mix together your curry paste and starter. The jar at the bottom is my starter, so you could see its texture. You may need more or less flour at the end of making this batter, depending on the thickness of your starter.

Add those eggs in, and also your salt.

This is too watery. Time to start adding flour!

I did 2 tablespoons at a time. I needed 6 total.

You will keep adding a bit of flour at a time, letting the batter rest between additions, until it looks like this.

Dump your batter on a prepared sheet pan. I used a silpat. You use parchment, silpat, or whatever your normal method of preparing pans is.

Start spreading it out. I used an offset spatula at first, though later I toggle back and forth between spatula and hands.

Legit, your hands really are the best tool for a LOT of jobs!

But look how neatly that spatula tightened up the corners. It’s possible at this point that I still have delusions of crackers. I honestly can’t remember because I made so many batches of these that Ross started giving me encouragement to keep going.

Kind of looks like delusions were still happening, doesn’t it? I added some salt and holes to the top. I probably won’t do the holes next time, for fun.

Possible I forgot I was baking again? I think so! You cook these a little less. I believe this was 20-ish minutes. Keep an eye on them after 10 minutes, though.

This was all that was left after Ross found them. Child Tester hated these, because of the strength of the coconut. I liked them but wasn’t insanely enthusiastic. But Ross? Ross got home and he just went at them! He told me he was shocked by how little coconut flavor these little flat breads had, told me to make sure I changed my article title to reflect flat breads not crackers, and asked when I’m making them again. I didn’t have the heart to tell him I already froze the starter after I decided these were pretty good, but I will thaw it when he remembers he misses these!