Cheesy yuca flatbread
The easiest potato flatbread!
After my VIRAL potato flatbread I am bringing you and even (more delicious) version in my opinion by using yuca/cassava root instead. Again this delicious calls for only 3 ingredients and almost no kneading kneading.
Did I also mention that this flatbread is dairy free, and gluten free, perfect for a easy and quick breakfast or dinner side bread. The secret to the bread is the yuca root which is starchy and avoids tedious kneading and proofing and give a fluffy and tender texture !
If you need ideas on how to have this flatbread, I love it with some avocado and eggs for breakfast or as a side for a soup or stew for dinner. In this case I have brushed it with a homemade coriander and garlic oil since it really compliments the yuca in flavour.
🌱Vegan and GF options
🍽️ 2 flatbreads
Ingredients
325g boiled yuca (approximately one yuca root)
80g flour (wheat or GF)
2 tsp baking powder
Optional filling: shredded mozzarella cheese
Method
Peel the yuca root by cutting off the tips and then longitudinally along the skin with a help of a knife. Cut into quarters
Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 40-45 minutes. Drain off water and leave the yuca to cool down for 15min. Remove the fibrous inner core, which should be easily identifiable as it is a darker colour and very hard. Drain all the water and mash them with a potato masher or ricer.
Next, add in the mashed yuca to a bowl and add in flour and baking powder. Season with salt to taste, at this stage you can also add additional seasoning of your choice such as dried herbs, garlic salt or even chilli powder. Start kneading it with your hands until it becomes a dough. This should take a couple of minutes. The aim is to add in enough flour to prevent this dough from being overly sticky, this can vary depending on the type of flour you use as GF flour tends to retain more moisture.
Add flour to the kitchen counter to prevent the dough from sticking and transfer your yuca dough. Divide into two equal portions (or just one for a big flatbread) and roll each into a ball. Dust the ball with flour and with the help of a rolling pin roll it out into a rectangle. Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flaten it with a rolling pin to form your flatbread.
Heat a pan to medium heat and add 1 tbsp of olive oil. When hot, begin cooking the flatbread for abour 5 minutes on each side until golden brown.
Serve immediately and enjoy while hot! You can brush them with some olive oil and chopped coriander and garlic if you wish.
FAQS and Tips
The dough can be prepared in advance, just cover it with cling film and sotre it in the fridge for up to 2 days until ready to consume
I recommend oiling your hands while dealing with the dough to prevent it from sticking too much to your hands
