Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 cups farine (coarse cassava meal)
• 3 cups water
• 1 cup cassava flour
• 1/2 teaspoon salt

Method

1. Put the farine in a large bowl, pour over the water, stir, and leave to soak for 20 minutes until swollen.
2. Drain in a fine sieve and press firmly with a spoon or clean cloth to remove as much water as possible; the mixture should be damp and crumbly, not wet.
3. Mix in the cassava flour and salt, rubbing the mixture between your hands to break up any lumps.
4. Heat a large heavy griddle or cast-iron pan over medium heat until hot; do not add oil.
5. Spread about one-third of the mixture in a thin, even round about 7¾ in across, pressing it flat with a spatula.
6. Cook for 4 to 5 minutes until the edges set and the underside is lightly golden, then carefully flip and cook for 3 to 4 minutes more.
7. Repeat with the remaining mixture to make 3 breads. Serve warm as a side, or cool completely for a crisp flatbread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).