Amazonian Cassava Flatbreads: Rustic South American Pan de Yuca

Written by on in Baking, Bread, Bread Recipes, Breads, South American, Vegetarian

Transport yourself to the heart of the Amazon with these earthy, chewy Amazonian Cassava Flatbreads. Made with a simple blend of flour and water, and inspired by the timeless South American tradition of pan de yuca, these gluten-free breads are cooked on a skillet for a rustic finish. Perfect for dipping, stuffing, or serving alongside vibrant stews, this recipe brings the flavors and textures of the rainforest to your kitchen with ease.

Top Tip

For the best texture, use finely ground cassava (yuca) flour and let the dough rest before shaping.

Ingredients

Flatbread Dough

  • 2 cups cassava (yuca) flour (or substitute with all-purpose flour if unavailable)
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Steps

  1. In a large bowl, combine cassava flour and salt. Mix well.
  2. Slowly pour in the warm water and olive oil, stirring with a wooden spoon until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 3-4 minutes, until smooth and pliable. If too dry, add a splash more water.
  4. Cover the dough with a clean towel and let it rest for 15 minutes to hydrate fully.
  5. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4-inch thick.
  6. Heat a large skillet or griddle over medium-high heat. Lightly oil the surface.
  7. Cook each flatbread for 2-3 minutes on each side, until golden spots appear and the bread is cooked through.
  8. Stack cooked flatbreads in a clean towel to keep warm and soft. Serve immediately with your favorite dips or fillings.

Nutrition

  • Calories: 160
  • Protein: 1g
  • Net Carbs: 36g
  • Fat: 2g
  • Fiber: 2g

Tips

  • Try adding a handful of shredded cheese or fresh herbs to the dough for extra flavor.
  • These flatbreads freeze well—wrap tightly and reheat in a skillet for a quick snack.

FAQs

Can I use regular all-purpose flour instead of cassava flour?

Yes, you can substitute all-purpose flour for a more traditional bread, though the texture will be less chewy and not gluten-free.

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How should I store leftover flatbreads?

Cool completely, then wrap in a towel or airtight container. Reheat on a skillet or in the oven to restore softness.

Can I bake these instead of using a skillet?

Yes, bake at 400°F (200°C) for about 8-10 minutes, flipping halfway, for a slightly crisper texture.

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