3/4 c Casava flour 1 pn Salt
1/3 c All-purpose flour 3/4 c Water
1/2 ts Baking powder 1 tb 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 1/4″ 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”
Yields
2 rounds
