Saint Lucian-Style Cassava Flatbread
This Saint Lucian-style cassava flatbread uses commercially processed cassava flour and cooks on a griddle until dry and lightly toasted. It is an adaptation rather than a claim to one canonical island formula.
Prep
15m
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 400gCassava Flour (commercially processed)
- 8gSalt
- 350mlWater
Griddle
- 30mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the cassava flour and salt in a bowl.
- 02
Gradually add the water and mix until a soft dough forms.
- 03
Heat a heavy pan or griddle over medium heat to about 190°C (375°F) and lightly grease it with the coconut oil.
- 04
Divide the dough and press each piece into a thin round.
- 05
Cook each round until the surface looks dry and the underside is lightly toasted, then turn and cook the second side, about 6 to 8 minutes in total for each flatbread.
- 06
Let the flatbreads cool completely so they firm up before serving.
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