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Locrio (Dominican Cassava Bread)

Casabe (Dominican Cassava Bread) is a traditional Dominican (from the Dominican Republic) recipe for a classic flatbread or squat bun made from cassava flour and cassava meal. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Dominican Cassava Bread (Casabe).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Makes:

6–10

Rating:

Tags : Vegetarian RecipesBread RecipesDominican-republic Recipes

Note that the 'farine' referred to in this recipe is coarse cassava meal. Also note that the recipe is often adapted to the filling it's to be served with or the meal that it's going to accompany. So, for salty food like salt cod omit the salt. You can also make it sweet and it can be elevated by the addition of raisins, shredded coconut, ginger and allspice. There are two main ways of preparing casabe, either as fairly large flatbreads or as smaller, more mounded flat 'buns' that can be split for a filling. They are traditionally cooked on a cast iron griddle pan. These are very versatile and are served for breakfast, as an accompaniment, as part of a main course and as a starter. If you like these can be given more texture by rolling the finished breads in extra farine before shaping and cooking.

Ingredients:

300g farine
750ml water
150g cassava flour
1/2 tsp salt (optional)

Method:

Mix together all the dry ingredients in a bowl. Form a well in the centre, add the water and mix thoroughly to combine.

When everything comes together as a dough, turn out onto a lightly floured work surface. Divide into portions, six for large flatbreads, 10 for smaller buns.

For the buns, roll the dough balls with the palm of your hands, and flatten slightly like s disk. For larger flatbreads roll out to about 5mm thick with a floured rolling pin.

Place a cast iron griddle over medium heat. Once hot, add the flatbreads, pressing down to flatten and toast on both sides until lightly brown and cooked through.

Serve warm.