If you’re looking for a simple, versatile bread alternative, Cassava Flatbreads are the perfect option. Made with cassava flour, these flatbreads are naturally gluten-free, soft, and slightly chewy, with a mild, earthy flavor that pairs well with both sweet and savory dishes. Whether used as wraps, served alongside meals, or enjoyed on their own, Cassava Flatbreads are a satisfying staple.
What makes Cassava Flatbreads special is their naturally light and flexible texture. Unlike wheat-based breads, cassava flour brings a subtle sweetness and a tender bite, making it a great alternative for gluten-free diets. Plus, Cassava Flatbreads are easy to make—just a handful of ingredients and a quick cook on a hot pan, and you have fresh, homemade flatbreads ready to enjoy.
The first time I tried Cassava Flatbreads, I was surprised by how soft and pliable they were. I used Cassava Flatbreads as taco shells, dipped them in hummus, and even spread them with honey for a light snack. Since then, Cassava Flatbreads have been a go-to whenever I want a fresh, homemade bread without the hassle of yeast or long prep times.
Now, I make Cassava Flatbreads regularly for meals and snacks. Whether paired with dips, rolled up with fillings, or simply enjoyed warm from the pan, Cassava Flatbreads are a must-have addition to any kitchen.
Table of Contents
Why You’ll Love Cassava Flatbreads
- Naturally Gluten-Free – Perfect for those avoiding wheat.
- Soft & Flexible – Great for wraps, tacos, or dipping.
- Easy to Make – Simple ingredients, ready in minutes.
- Neutral Flavor – Pairs well with sweet and savory toppings.
- No Yeast Required – Quick and hassle-free preparation.
Health Benefits of Cassava Flatbreads
- Rich in Fiber – Supports digestion and gut health.
- Grain-Free Alternative – Ideal for paleo and gluten-free diets.
- Energy-Boosting – Cassava is a great source of carbohydrates.
- Naturally Free from Allergens – No dairy, nuts, or gluten.
- Customizable Ingredients – Easily adjust seasonings and textures.
When to Make Cassava Flatbreads
- Gluten-Free Meal Prep – A great staple for daily meals.
- Quick Lunch Wraps – Perfect for filling with proteins and veggies.
- Dip-Friendly Snack – Great alongside hummus, guacamole, or soups.
- Breakfast Flatbread – Delicious with honey, nut butter, or eggs.
- Homemade Bread Alternative – A fresh, easy substitute for store-bought options.
Chef’s Notes: Cassava Flatbreads
• Ensure your skillet is evenly preheated – Avoid raw centers by cooking on a well-heated surface for consistent browning.
• Pair with bold flavors – These flatbreads go beautifully with spicy mango salsa, avocado mash, or a dollop of herbed yogurt.
• Boost aroma and taste – Fold in chopped scallions or grated garlic to elevate the savory depth.
• Make-ahead convenience – Leftovers freeze well when stored flat between parchment sheets; simply reheat on a griddle for a quick snack.
• Customize seasoning – Try adding smoked paprika, cumin, or a pinch of chili powder for a warm, earthy kick.
• Adjust texture – If the dough feels too dry, knead in an extra teaspoon of water until pliable.
• Improve crispness – Brushing flatbreads with a touch of oil before cooking enhances their golden-brown finish.
• Experiment with toppings – Serve warm with melted cheese, hummus, or a drizzle of olive oil for extra richness.
• Gluten-free friendly – These work well for anyone avoiding grains while still delivering a satisfying chew.
• Best way to store – Keep in an airtight container in the fridge for up to a week or freeze for long-term storage.
Cassava Flatbreads
4
flatbreads10
minutes15
minutes180
kcal2
minutes27
minutesGet ready to impress your friends and family with these golden, crisp cassava flatbreads! Inspired by simple Caribbean street food but with a gourmet twist, this recipe is a game-changer for anyone craving a grain-free, gluten-free alternative. With just five pantry-friendly ingredients and under 30 minutes from start to finish, it’s the perfect quick fix for breakfast, appetizers, or a main that won’t weigh you down.
Ingredients
- Dry Blend
2 cups cassava flour sifted to remove lumps and ensure a silky texture
½ cup semolina or fine cornmeal for extra crunch and nutty flavor
¼ teaspoon fine sea salt optional, omit if serving with salted accompaniments
- Wet Mix
1 cup lukewarm water around 110°F to help starches hydrate evenly
1 tablespoon neutral-tasting oil vegetable or light olive oil to prevent sticking
- Optional Add-ins
2 tablespoons shredded coconut for a subtle sweetness
2 tablespoons raisins for fruity bursts
½ teaspoon ground ginger for warm spice
- Alternative Ingredients
Semolina: swap with almond flour or coconut flour for a nut-free or paleo twist
Cassava Flour: replace with tapioca flour or arrowroot powder in a pinch texture will vary
Neutral Oil: use melted coconut oil or avocado oil for richer flavor
Water: substitute with coconut milk for creamier flatbreads
Sea Salt: swap with low-sodium salt or omit entirely for a truly neutral base
Directions
- Dry Blend Prep – In a large mixing bowl, whisk together cassava flour, semolina, and salt until evenly distributed. This step (about 2 minutes) ensures every bite has consistent texture and seasoning. Expert tip: sifting prevents clumps and speeds up hydration when liquid is added.
- Dough Formation – Pour lukewarm water and oil into the dry ingredients. Stir vigorously for 3 minutes until a pliable, slightly sticky dough forms. Educational note: using warm water helps activate natural starches in cassava, improving elasticity. Optional: let the dough rest 2–3 minutes if it feels too rigid.
- Shaping Flatbreads – Divide dough into 12 equal portions, rolling each into a smooth ball by hand (5 minutes). Press balls between lightly oiled palms or parchment-lined plate into 1/4-inch thick disks. Pro tip: dust hands with a pinch of extra flour to prevent sticking.
- Cooking on Griddle – Preheat a cast iron skillet over medium heat for 3 minutes until hot but not smoking. Place flatbreads in the pan, pressing gently with a spatula for full contact. Cook each side for 2–3 minutes until golden brown spots appear, then flip and repeat. Remove to a wire rack or plate and allow 2 minutes resting time to avoid steam sog.
Equipment
- Cast Iron Skillet
- Mixing bowls
- measuring cups and spoons
Notes
- Ensure your skillet is evenly preheated to avoid raw centers and achieve those signature golden spots.
- These flatbreads pair beautifully with spicy mango salsa, avocado mash, or a dollop of herbed yogurt.
- For extra flair, fold in chopped scallions or grated garlic into the dough.
- Leftovers can be frozen flat between parchment sheets and reheated on the griddle for a quick snack.
- Feel free to experiment with spices like smoked paprika or cumin for a savory twist.
Nutrition Facts
- Serving Size: 1g
- Calories: 180kcal
- Fat: 0.5g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.1g
- Monounsaturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 1g
- Protein: 1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 0.5mg
FAQs: Cassava Flatbreads
Can I make these without semolina?
Yes! Substitute almond flour or coconut flour for a paleo-friendly version, though the texture may vary slightly.
What’s the best way to prevent sticking while rolling?
Dust your hands with a small amount of cassava flour, or use parchment paper to flatten the dough.
Can I cook these in the oven instead of a skillet?
Yes! Bake at 375°F (190°C) for about 10 minutes, flipping halfway for even browning.
What if my dough is too dry?
Add an extra teaspoon of warm water and knead until pliable for better flexibility.
Can I make these ahead of time?
Absolutely! Freeze in single layers and reheat on a hot skillet for a fresh, crispy texture.
What’s a good alternative for cassava flour?
Tapioca flour or arrowroot powder can be used, but they may create a slightly different texture.
Do these work for tacos or wraps?
Yes! Just roll them thinner and cook slightly less for a softer, more flexible result.
Can I add herbs or spices to the dough?
Definitely! Fresh rosemary, thyme, or ground coriander can add extra layers of flavor.
How do I store leftovers properly?
Place cooled flatbreads in an airtight container, refrigerate for up to a week, or freeze for long-term storage.
What kind of oil is best for cooking?
Neutral oils like light olive oil, avocado oil, or vegetable oil work well for even cooking and flavor balance.
More Cassava Recipes You Might Like
Golden Cassava Flatbread
Cooks in 23 minutesExperience the charm of a timeless flatbread with this Golden Cassava Flatbread recipe – a simple, wholesome option that brings a unique texture and subtle nutty flavor to your table. In just minutes you’ll craft soft, evenly crisped rounds perfect for breakfast spreads or as an appetizer paired with smoked fish. This recipe is light on fat yet bursting with character, ideal for those who appreciate the beauty of uncomplicated ingredients. Let the rustic elegance of this dish inspire your culinary creativity and elevate everyday meals into gourmet moments.
Coconut Cassava Delight
Cooks in 85 minutesDifficulty: MediumDive into the tropical flavors with this Coconut Cassava Delight! This easy-to-make, mouthwatering cake combines the rich textures of grated cassava and creamy coconut milk, topped with a luscious layer of sweetened condensed milk and cheddar cheese. Perfect for any occasion, this dessert will have everyone asking for seconds. Get ready to impress your friends and family with this delightful treat!
Crispy Cassava Slices
Cooks in 15 minutesDifficulty: EasyDiscover the extraordinary charm of these crispy cassava slices, a simple yet irresistible treat that transforms humble tubers into gourmet snack perfection. With only three ingredients and adaptable cooking methods—air fryer, oven-baked, or deep-fried—this recipe brings culinary excitement and healthful simplicity to your table. Perfect for quick bites or an impressive appetizer, it’s a delightful twist that even the most celebrated chefs would admire for its ease and vibrant flavor without any fuss.
