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Moderate Carb Gluten-Free Flatbreads
How to Make It
Step 1
Weigh the cassava flour into a medium-sized mixing bowl. Add in the boiling water. At first, it will not look like enough water. Mix the flour and water using a spoon. The mixture will look dry on the surface, but the flour clumps will be moist inside.
Step 2
Once all the dry flour is incorporated (the mixture will look like breadcrumbs), knead the dough with your hands. The mixture will be hot, so it may need to cool for a couple of minutes before you knead the dough.
Step 3
Divide the dough into four pieces. Roll each into a ball. Work quickly while the dough is still warm. Use a rolling pin to roll each dough ball as thin as it can go, they will be about 6” across. Preheat a large nonstick skillet over medium-high heat until hot. Add in 2 tsp of the fat and swirl the pan to coat it. Place the first flatbread into the skillet.
Step 4
Cook on the first side for a couple of minutes until the top is puffed and the bottom is nicely browned and crispy. Flip and repeat on the other side. The flatbread should be cooked through.
Step 5
Repeat with the remaining dough balls. Stack them on top of each other to keep them warm. Use them immediately as they tend to stick together. Also, reheat them in the pan if you want them to be crisp.
Ingredients
- Cassava flour – 125 g
- Boiling water – 5 oz
- Lard – 8 tsp
