Casava bread
2 rounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Casava flour |
| ⅓ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| 1 | pinch | Salt |
| ¾ | cup | Water |
| 1 | tablespoon | Corn oil |
Directions
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 ¼" 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" Submitted By MARK SATTERLY On 05-02-95