Gluten Free, Vegan Cassava FlatBread
These tasty Cassava flatbreads are easy to prep, soft and have a lovely texture. You can prepare and cook them in just a few minutes. Make the breads as you prefer, thin, thick or crisp.
Cooking Time: 1-2 minutes
Prep Time: 10-15 minutes
- 125g Isabel’s Cassava flour
- 100ml Water or soya milk or your favourite milk. (I made my recipe using only water and they were really nice, but if you want the flatbreads to be extra soft, I suggest adding some sort of milk).
- 1 Tbsp olive oil
- ½ tsp sea salt
- 1tsp small garlic clove finely chopped or if you prefer you can use garlic granules (I like to use fresh garlic) or if you don’t like garlic, try adding herbs – fresh or dried.
- Fresh cracked black pepper to taste (Optional)
- Place the flour and the salt in a medium size microwave safe bowl, combine and make a well in the middle.
- Add the oil and water to the flour and salt and rub in with your fingertips until the mixture resembles breadcrumbs.
- Place the bowl with the flour mixture into the microwave on a medium heat (650W-750W) for about 30 to 40 secs. Please don’t overcook the dough, otherwise you might end up with sticky and unworkable dough. All we are looking for here by placing the dough into the microwave for a few seconds is to release a bit of the starch from the flour, so that the dough becomes pliable and has a good kneading consistency and easy to roll.
- Give the dough a good knead, it shouldn’t be too hot, and at this point if you are adding eggs I would do it here. Otherwise add a few more drops of water or milk if the dough feel a little dry, then knead the dough until you have a soft and pliable. Please note, equally if the dough is too sticky because you have added the egg or too much water, then add a little more flour.
- When you are happy with you dough, divide it into 4 or 6 equal parts and shape into balls. Take a piece of parchment paper, place the dough on top and with the help of a rolling pin roll dough into a thin flatbread. If the dough is sticking sprinkle lightly with cassava flour.
- Heat a heavy base fry pan on the stove over medium heat. Drizzle the pan lightly with olive oil or any other oil you have to hand and wipe any excess oil.
- Cook the flatbreads for about 1-2 minutes in each side until the breads start to bubble up in areas and is cooked.
- Brush each bread with butter, or as wee did, with wild garlic pesto. Serve straight away.
Please note, that I have made this recipe vegan to help many of our customers who are egg intolerant, the flatbread made vegan are very enjoyable and we could not stop eating it, which is always a good sign.
But as this is Cassava flour and it can get crisp quite easily, so if you want a really soft flatbread I would suggest either adding an egg or milk instead of water or don't cook the dough for too long. This will help make your flatbreads extra soft.
You could also add 100 cassava flour and 25g of hemp flour, this two flours together makes a great flatbread.