Finally a great gluten free, simple, flat bread for saucy meals, stews -use like you would naan, rotti or ingari, or plain topped with avocado and tomato.
Yucca – yuka – Yuca – Cassava
Only 2 ingredients!
1 large yucca
Peel and wash the yucca.
Cut length-wise in half, then cut each piece in half again, making 4 long piece. Cut the inside corners to remove the woody stem.
Finely grate the yucca. Place the yucca in a cheesecloth or towel and wring out as much liquid as possible.
Remove for towel and place in a large bowl. Sprinkle with enough salt to lightly cover the top.
Toss and pull apart any clumps.
Heat a cast-iron or non-stick skillet, or griddle, on medium-low. Keep the pan dry (no oil is needed).
When the pan is hot scoop about half a cup into the middle of the pan and press down with the back of a spoon or spatula to form a circle, approx 1/4 inch thick. Press it firmly with the spatula making sure to press any stray pieces into the large piece. Be sure not to make it too thick or the middle will not thoroughly cook.
Cook until the bottom is golden brown, the top will get very white and dry. Flip and cook other side until golden brown.
Serve hot. Once they cool they get hot.
I tried blending up the grated yucca to see if it would make a difference and it really didn’t, in fact I felt it cooked a little better just grated.
I’m going to experiment next time with different seasonings, added just before cooking.
We ate these with avocado and a sprinkle of salt, my kids loved them plain too. Can’t wait to try them with some Indian food!
The final bread will resemble a dry potato pancake. It should hold together well.