Burmese Palata (Flatbread) with Coconut Curry - Gluten-Free

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Coconut Milk
• 1/2 cup Water
• 1/4 tsp Salt
• 2 tbsp Coconut Oil
• 1 can (13.5 oz) Coconut Milk
• 1 medium Potato
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine rice flour, tapioca starch, coconut milk, water, and salt. Mix well until a smooth dough forms.
2. 2Divide the dough into small balls. On a lightly floured surface (use rice flour), roll out each ball into a thin circle.
3. 3Heat coconut oil in a skillet over medium heat. Cook each palata for about 2-3 minutes per side, until golden brown and cooked through.
4. 4For the curry: Heat coconut milk in a pot. Add diced potato, chopped onion, minced garlic, and grated ginger. Cook until the potatoes are tender.
5. 5Add turmeric powder and cumin powder. Simmer for 10 minutes.
6. 6Serve the gluten-free palata with the coconut curry, garnished with cilantro.

Substitutions

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