Get ready to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant kitchens of Latin America! This cassava flatbread recipe is not just a meal – it's an experience that combines the rustic charm of traditional cooking with a burst of fresh, colorful flavors. Imagine creating a deliciously crispy, gluten-free flatbread topped with caramelized peppers and onions that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Latin
Serves: 4 servings
Ingredients
- 2 cups cassava flour
- 1 cup water
- 1 bell pepper, sliced
- 1 onion, sliced
- Salt to taste
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine cassava flour and salt, mixing thoroughly to distribute the salt evenly.
- Gradually add water to the cassava flour, kneading the mixture until a smooth, pliable dough forms. If the dough feels too dry, add water in small increments; if too wet, sprinkle additional cassava flour.
- Cover the dough and let it rest for 5-7 minutes to allow the flour to fully absorb the moisture and become more manageable.
- While the dough rests, heat olive oil in a skillet over medium heat. Add sliced onions and bell peppers, sautéing until they become soft and slightly caramelized, approximately 5-7 minutes.
- Divide the dough into 4 equal portions and roll each portion into a thin, round flatbread using a rolling pin or your hands.
- Heat a griddle or non-stick pan over medium-high heat. Cook each flatbread for 2-3 minutes on each side until golden brown spots appear and the bread becomes slightly crispy.
- Top the warm flatbreads with the sautéed peppers and onions, folding or serving them alongside.
- Serve immediately while warm, optionally with a side of salsa or your preferred dipping sauce.
Tips
- Dough Consistency is Key: The secret to perfect cassava flatbread lies in the dough. Work slowly when adding water, and don't be afraid to adjust with small amounts of flour or water until you achieve a smooth, pliable texture.
- Resting Time Matters: Don't skip the 5-7 minute resting period for the dough. This allows the cassava flour to fully absorb moisture, making the dough easier to handle and resulting in a more tender flatbread.
- Heat Control is Crucial: Use medium to medium-high heat when cooking the flatbreads. Too low, and they'll become soggy; too high, and they'll burn before cooking through.
- Get Creative with Toppings: While this recipe uses peppers and onions, feel free to experiment with different vegetable combinations or add proteins like shredded chicken or black beans.
- Serve Immediately: These flatbreads are best enjoyed fresh off the griddle, so time your cooking to serve them warm and crispy.
- Storage Tip: If you have leftovers, store the flatbreads in an airtight container and reheat briefly on a skillet to restore their crispy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
