Cassava Flatbread
The Quirky Foodster Team
Ingredients
- Cassava, peeled and finely grated — 3 cups
- Salt — 1/2 tsp
- Coconut oil, for cooking — 2 tbsp
Method
- Squeeze the grated cassava firmly to remove excess liquid, then place in a bowl and mix with the salt.
- Divide the mixture into 4 portions and press each firmly into a flat round on a lightly oiled surface.
- Heat coconut oil in a flat pan over medium heat.
- Cook each flatbread for 4 to 5 minutes per side, until golden and cooked through.
- Serve warm alongside soup or a main dish.
Introduction: A simple unleavened flatbread made from grated cassava, cooked directly on a hot pan and traditionally eaten alongside soups and stews.
Cultural Background: A simple unleavened flatbread made from grated cassava, cooked directly on a hot pan and traditionally eaten alongside soups and stews.
Tips: Press the flatbreads to an even thickness so they cook through uniformly.
Variations: This flatbread is naturally vegetarian and vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a dry pan for a minute per side to restore crispness.
Nutrition: Approx. per serving: 260 kcal, 1 g protein, 7 g fat, 48 g carbohydrates, 2 g fibre.
FAQs:
Q: Why do I need to squeeze the liquid from the cassava?
A: Removing excess moisture helps the dough hold together and prevents the flatbread from falling apart while cooking.
Q: Can this be made without coconut oil?
A: Yes, any neutral cooking oil can be used in its place.
- Cassava, peeled and finely grated — 3 cups
- Salt — 1/2 tsp
- Coconut oil, for cooking — 2 tbsp
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