Cassava flatbreads
These doughy, gluten-free flatbreads are perfect for dipping, wrapping, or serving alongside a nourishing bowl. The dough can be made ahead and kept in the fridge—just pull out what you need when you need it. It takes a bit of technique to get right, but once you’ve cracked it, it’s a staple.
makes 6-8 small flatbreads
30 minutes
Ingredients
250g cassava flour
1 tsp baking powder
½ tsp sea salt
120g plain yoghurt (or coconut yoghurt for dairy-free)
240ml milk (dairy or almond, both work well)
2 tbsp olive oil
Optional add-ins:
1 tsp onion granules
1 tsp garlic granules
Chopped fresh herbs (e.g. orregano, thyme)
Method
Step 1
In a large bowl, whisk together the cassava flour, baking powder, salt, and any optional seasonings.
Step 2
Add the yoghurt, milk, and olive oil to the dry ingredients. Mix until a dough forms. Let it rest for 5–10 minutes to absorb the liquid.
Step 3
Divide the dough into eight pieces. Roll each into a ball. If you’re not cooking all at once, refrigerate the extras. Place a dough ball between two sheets of greaseproof paper and roll out into a flat round. This helps prevent sticking.
Step 4
Heat a non-stick pan over medium heat. Brush with a tiny amount of olive oil. Flip the rolled dough into the pan (use the paper to help). Cook until bubbles form and it starts to puff, then flip and cook the other side. Each flatbread should take 2–3 minutes per side. Serve warm.
