Seychellois-Style Cassava and Coconut Flatbreads

Name: Seychellois-Style Cassava and Coconut Flatbreads
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Seychelles
Ingredients: 400 g Cassava Flour (commercially processed); 8 g Baking Powder; 6 g Salt; 250 ml Coconut Milk; 200 ml Water; 20 ml Vegetable Oil

This is a Seychellois-style home adaptation made with commercially processed cassava flour and coconut milk. Cassava flatbreads vary widely, so the title is deliberately qualified.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

552kcal

Calories

Protein

20g

Fat

92g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

400g
Cassava Flour (commercially processed)
8g
Baking Powder
6g
Salt
250ml
Coconut Milk
200ml
Water

Baking

20ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the oven to 190°C (375°F).
02
Mix the cassava flour, baking powder, and salt.
03
Add the coconut milk and water and mix until a soft dough forms.
04
Divide into equal pieces and press into flat rounds.
05
Brush with the vegetable oil and arrange on a lined tray.
06
Bake until set and lightly golden at the edges, then serve warm.

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