Welp, it sure didn’t take long for me to slip into full-fledged cold weather hibernation mode. The temperature dropped a few degrees, I started coughing up phlegm, and before I knew it I’d spent both Friday and Saturday night last weekend curled up in my bed eating Snickers Eis and watching more Barefoot Contessa reruns than I’d care to admit. (It didn’t help that I found a Youtube channel that has 200 of them queued up. :D) Is this the Prenzlauer Berg life? Luckily Sunday was verkaufsoffener Sonntag, so that I could actually feel like I accomplished something over the weekend — cooking and photographing the fourth post in the paleo breakfast series.
I’d known for a while that I wanted to include a shakshuka dish in this series, one that was made extra hearty with the addition of bacon. What stumped me, however, was what I should serve alongside this dish to sop up all of that delicious sauce. I’d already successfully made paleo bread of the sandwich toast variety, but wanted something a bit more chewy and durable that could hold its own as a vessel for warm sauce.
That’s when I discovered that it’s possible to make paleo flatbread (aka naan). I ended up adapting this recipe, using tapioca starch in lieu of arrowroot powder to give the bread a slightly chewier texture. I also used (slightly browned) butter in this recipe because flavor! and I’m not actually strict paleo (or paleo at all, for that matter). But you can obviously use clarified butter or olive oil instead.
The great thing about this recipe, other than being fairly fool-proof, is that it makes sense to eat it at all hours of the day, whether it be brunch, lunch or dinnertime.
[Shout out to Patrik for providing his hands and Halloween-colored self-help book for the purposes of this shoot.]