Popular Conditions & Diets
Ingredients
7
Time
15m
Serves
6
Recipe by Rose Diker
Ingredients
7
Time
15m
Serves
6
Appetizer
Gluten-Free
Vegan
3/4 cup
Cassava Flour
1/4 tsp
Sea Salt
1/2 tsp
Garlic Powder
1/2 tsp
Onion Powder
1/2 tsp
Paprika
1/2 cup
Warm Water
2 Tbsp
Avocado Oil
1
In a medium bowl, whisk together the cassava flour, sea salt, garlic powder, onion powder, and paprika.
2
Add the avocado oil. Slowly add the warm water, starting with ¼ cup, mixing until the dough comes together. Continue adding water 1–2 tablespoons at a time until a soft dough forms. The dough should be smooth and pliable — not dry or cracking, and not sticky. If it cracks, add a little more water. If it’s sticky, dust with a small amount of cassava flour.
3
Divide the dough into 6 equal pieces and roll into balls.
4
Place one dough ball between two sheets of parchment paper and press into a thin circle (about ⅛-inch thick) using the bottom of a glass.
5
Heat a skillet over medium-high heat.
6
Cook each flatbread for about 2 minutes per side, until lightly golden.
7
Wrap cooked flatbreads in a clean dish towel to keep warm while cooking the rest.
8
Enjoy immediately, or store in the fridge for up to 2 days or freeze for up to 1 month.
Rose is a Certified Nutritional Practitioner, Holistic Nutritionist and Recipe Developer in Toronto. Rose graduated with honours from the Institute of Holistic Nutrition and George Brown College. She believes in nourishing your body from the inside out. Rose loves to create recipes using plant based ingredients that are simple and easy to follow. She creates recipes for companies and clients and creates free recipes for her following.
