I recently learned about this recipe Cassava Roti and tweaked it a bit and made Cassava Bake. This is very delightful. One of the reasons I like making this dish is that butter is not one of the ingredients yet the bake is nice and soft even when it is at room temperature.
Also I simply place the uncooked dough into my iron pot without any oil or butter. The results is amazing!! This recipe’s main ingredients is cassava. Most times I make this bake without the cassava.
This recipe reminds me a bit of Pot Bake.
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| Cassava Roti/Bake. photo taken by Martina Jackson. Check out my photo blog mjphotorama.com |
Ingredients
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup grated cassava
1/2 cup luke warm water
Method
You can purchase the cassava, from the market, unpeeled or you can get the frozen cassava in the grocery store. Grate cassava aka yuca on the smallest side of the grater and squeeze out the excess liquid.
Place all the dry ingredients (grated cassava included) into a mixing bowl and mix everything together. Gradually add the water and form into a dough. Allow dough to rest for about 10 minutes.
Knead the dough again and separate into two pieces using a pastry dough cutter. Knead each piece of dough. Using a rolling pin, roll out each piece of dough. Roll as thin as you can for a roti finish or a little thicker for a bake finish.
Put iron pot or tawa on the stove with medium heat. Place a piece of the rolled out dough into the pot and allow to cook – about 2-3 minutes on each side.
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