Gluten-Free Flatbread
Servings 4 Servings
Equipment
- 1 Vegetable Steamer I like the Cuisinart electric steamer
- 1 Pancake Pan Ceramic is best
- 1 Rolling Pin
Ingredients
- 440 grams Steamed potatoes About two cups
- 1 cup Cassava flour
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- ⅓ cup Fresh cilantro, chopped Optional
- 2-4 tbsp Extra cassava flour for rolling
Instructions
- Steam potatoes beforehand and refrigerate for 2-3 hours or overnight (if you cannot refrigerate your potatoes, you may need more flour to achieve the right dough texture).
- Place the steamed potatoes, cassava flour, onion powder, garlic powder, and cilantro (if using) into the food processor.
- Let the food processor run until a dough ball forms.
- Separate the dough into four equal pieces.
- Dust some cassava flour onto the surface you are rolling on, and roll each piece into an oval-shaped flatbread about ¼ inch (or slightly more) thick.
- Turn your cooking surface to medium heat and heat your pancake pan until the pan is warm to the touch.
- Place your rolled flatbread on the hot pancake pan and cook until the bottom is golden brown. Using a wooden spatula, flip the flatbread over.
- Cook the second side the same as the first. If the flatbread puffs up, this is a good sign!
- Once cooked on both sides, take off the heat, cool briefly, and enjoy!
Notes
Store in an airtight container at room temperature for up to four days after preparing.