Cassava Flatbread

Makes 9 - 12 flatbread | 1hr

Ingredients:

1 large cassava root

Pinch of salt

Water

Special Equipment: Parchment Paper, Cast iron skillet and Tortilla Press

Directions:

1. Place the cassava root on the chopping board and cut off the ends. Then cut cross-sectionally into 1-inch rounds

2. Using a paring knife, make a shallow slit along the length of one of the rounds tough peel and gently pass the knife under the cassava peel to separate it from the cassava flesh.

3. Repeat the process for the remaining cassava root rounds then wash them. Place the cassava in a large pot with water that is about 2 inches above the cassava.

4. Bring to a boil, add a pinch of salt and allow to continue boiling for 25 minutes until soft.

5. Once that is done, turn off the heat and drain the cassava in a colander or use a slotted spoon remove the cassava from the boiled water and set aside in a bowl. Then cover with a lid to keep them warm.

6. Turn on one of the largest burners on the stove to medium heat and heat up a cast iron skillet until hot.

7. On a flat surface or a chopping board, lay each cassava round or a few pieces of cassava to form a round between two layers of parchment paper and flatten it/them with a tortilla press, the top of a cake stand or a plate with a flat bottom.

8. Transfer the flattened cassava to the hot skillet and cook for 2 minutes then flip to cook on the other side for 1 minutes and 30 seconds.

9. Save the cooked cassava flatbread on baking rack to cool without stacking them to prevent the flatbread from sticking to each other.

10. Repeat steps 7 to 9 for the remaining cassava.

11. Serve the cassava flatbread with stews, hummus, slaws, dips and more.