Flaky Flat Cassava Bread

Reminiscent of little flat, savory donuts, these cassava flour breads have a crisp and flaking, buttery exterior met with a slightly soft and chewy center.

8 minutes

12 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	871
Fat:	79 g
Carbohydrates:	56 g
Protein:	1 g
Calculated per serving.

by Samantha Teague

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View other recipes by Samantha Teague

Serves: 4

Ingredients

1 cup 1 cup 1 cup Cassava Flour
0.333 tsp 0.333 tsp 0.333 tsp Himalayan Pink Salt
0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
0.25 tsp 0.25 tsp 0.25 tsp Cream of Tartar
6 Tbsp 6 Tbsp 6 Tbsp Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
0.5 cup 0.5 cup 0.5 cup Water
1 cup 1 cup 1 cup Avocado Oil, or other high heat cooking fat

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix the dry ingredients in a medium-sized bowl.
Cut in the shortening with a fork
Stir in the water with the fork, and once it starts to come together, use your hands to gently knead the dough into a smooth and consistent ball.
Separate the dough into 8 pieces.
Heat a 15" cast iron skillet over medium heat.
Take one piece at a time and flatten with your hands, patting back and forth until you have a ¼” thick patty.
Add ¼ cup preferred cooking fat to the pan, and add in 4 patties at a time.
Cook for about 3 minutes on each side, or until golden brown, crispy and flaking.
Be sure to add 1/4 cup more fat to the pan after flipping, and swirl the breads around the coat the bottoms with the fat.
Transfer cooked breads from the pan to a holding plate.
Repeat steps 7-9 for the remaining 4 patties.

Notes

These are best eaten immedately. To reheat, toast up in a pan on your stovetop or in your toaster oven to re-crisp. Delicious topped with ghee, or cinnamon and honey!