Cassava And Cornmeal Flatbread

This Cassava and Cornmeal Flatbread recipe is a traditional dish from Saint Helena, a remote island in the South Atlantic Ocean. It's a simple and delicious flatbread that can be enjoyed on its own or paired with a variety of toppings.

Vegetarian Gluten Free Bread Saint Helenian Flatbread Cassava Cornmeal Saint Helenian Cuisine
Cassava And Cornmeal Flatbread

Ingredients

  • 1 cup cassava flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 cup warm water

Instructions

  1. In a large bowl, mix the cassava flour, cornmeal, and salt together.
  2. Add the warm water gradually, mixing until a dough forms.
  3. Knead the dough on a lightly floured surface for 5 minutes.
  4. Divide the dough into 6 equal portions and shape each portion into a ball.
  5. Flatten each ball into a round flatbread, about 1/4 inch thick.
  6. Heat a non-stick skillet over medium heat and cook the flatbreads for 3-4 minutes on each side, until golden brown spots appear.
  7. Remove from the skillet and serve warm.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
3g
Fat
2g

Supplies

Large bowl Non-stick skillet

Tools

Mixing spoon Rolling pin

Serving suggestions

Serve the Cassava and Cornmeal Flatbread with a spread of butter or alongside a hearty stew.

Tips & tricks

For a crispier texture, brush the flatbreads with a little oil before cooking.

Cost

$5