Arawak Bread

Cassava (also know as Manioc, or Yuca) is a staple of African, South American, and Caribbean cookery. Flour from this starchy root is rich in carbohydrates, calcium, and vitamin C, and can be used to make gluten-free baked goods that are delightful in taste, texture, and digestibility.

For example, cassava flour can be used to make the dough for a quick and chewy Bammy. This Jamaican cassava flour fry-bread traces its roots back to the fry-bread once enjoyed by the island’s original inhabitants the Arawaks.

In a large bowl add:

  • 2 cups of cassava flour,
  • 2 teaspoons baking powder,
  • 1 teaspoons of salt
  • 1 tablespoon honey
  • 1/4 cup fat (half ghee and half coconut oil works great)
  • 1 tablespoon rich yogurt
  • 1/2 cup warm water

Mix this up the ingredients with your hands in a big bowl.

Work the dough with your fingers, merging the fats, flour, and warm water together into larger and larger lumps, and then working the lumps together to form the dough.

Once the dough has become fully integrated, lift it from the bowl and spend a couple of private minutes with it kneading, enfolding, smoothing, and compressing its entirety together with your hands.

At the point that a skin has formed but it feels warm, responsive, and springy to the touch, divide the dough into smaller balls about the size of a baby’s fist and flatten them onto a wooden chopping block with a rolling pin.

Now smear coconut oil over the bottom of a cast-iron pan or griddle. Fry the flat rounds of cassava dough in the thin layer of hot fat for about two minutes on each side twice.This will create a golden, spotted, chewy and delicious flat bread to accompany your favorite spicy soups, curries, etc.

Otto’s Naturals is Non-GMO certified Cassava flour free of binders such as Xanthan gum, that are sometimes used to bolster the texture of gluten-free flours. The company also employs a proprietary pre-baking method to prepare its flour for consumption. Though traditionally sun-drying and natural fermentation are used to tame the natural toxins in the root, Otto’s pre-bakes and then finely-mills a more flavor-neutral flour designed for crafting gluten-free replicas of classic wheat-based baked goods.