Casava bread

Yield: 2 rounds

Measure Ingredient
¾ cup Casava flour
⅓ cup All-purpose flour
½ teaspoon Baking powder
1 pinch Salt
¾ cup Water
1 tablespoon Corn oil

Mix the dry ingredients together in a bowl. Slowly add the water, stirring & smoothing the dough as adding. Stir in the corn oil. The dough should hold together well enough to allow it to be rolled out into a thin disk. Add more water if necessary, but only 1 tablespoonful at a time.

Divide the dough into 2 pieces. Store one piece in a plastic bag to prevent it from drying out. Sprinkle a pastry board with casava flour & roll the dough out to a ¼" thick, 6" to 8" irregular circle.

Heat a griddle or heavy frying pan large enough to hold the rolled out dough. When hot, brush lightly with oil. Cook each disk of dough for 3 to 4 minutes on each side. The surface should be dotted with brown spots. Cool on a wire rack, but eat before it gets cold or else it will toughen.

If it goes cold, re-heat in a 350F oven for a crisp casava bread. If you like, brush with olive oil & crushed garlic before dropping into the oven.

Virginie & George Elbart, "Down-Island Caribbean Cookery" Submitted By MARK SATTERLY On 05-02-95

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