Cassava Flatbread

  • By Amanda Li
  • 25 Jun, 2016

Cassava is a root vegetable, native to South America. It is used in the making of tapioca flour and tapioca pearls. These flatbreads are unbelievably easy to make and the dough is oh-so-versatile! Try rolling the dough out and using it to make perogies, samosas, pizza pockets, sausage rolls, etc.

1-lb pkg (454g) frozen grated cassava, defrosted (if frozen, steam for an additional 15 minutes)
½ tsp sea salt
¼ cup avocado or grapeseed oil
1 cup tapioca flour (for rolling out the dough)

PROCEDURE

Step 1

Prepare a steamer basket, bringing 2-inches of water to a boil. Meanwhile, place the defrosted cassava on a pie plate, season with salt and place in the steamer basket. Turn down the heat to medium high and steam the cassava for 15 minutes.

Step 2

Let the cassava cool at room temperature for 30 minutes and then cover and refrigerate for 2 hours. If you are planning to make perogies, samosas or strudels, you can take this time to prepare your desired filling.

Step 3
Meanwhile, prepare your working surface by placing a sheet of parchment, wax paper or plastic wrap on top of your countertop. Once the cassava has completely cooled, drizzle with oil, coating all over, and divide the cassava dough into 6 pieces. Lightly dust your working surface and rolling pin with tapioca flour and using the rolling pin, roll out the dough as thin as you can, about ¼” thickness. Rotate the dough every so often so it doesn’t stick to your working surface. Repeat with remaining dough.

Step 3

Preheat a large non-stick skillet or grill pan over medium heat. Gently place your flatbread on the pan and cook for 8 minutes, flipping it over halfway. Repeat with remaining dough. Enjoy the flatbread with curry, pesto, guacamole, hummus, almond butter, or transform it into a chicken salad wrap These flatbreads freeze beautifully for up to 2 months. Just layer between sheets of parchment and place into a freezer bag.

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