Cassava roti is a delicious, gluten-free alternative to traditional Guyanese roti. With just 4 simple ingredients and 30 minutes, you can enjoy this paleo friendly roti with your favorite curries.
Single ingredient Cassava Roti
This Cassava roti is made with boiled cassava. It is made with just boiled cassava, pressed and shaped into a roti and cooked. The starches in the cassava holds the same of the roti and you do not need any additional flours. I first made this as a way to enjoy roti while doing a round of Whole30. It was such a hit that I am sharing it here. I’ve also made a plantain version that you can find here.
Check out my other roti recipes for more ways to make this traditional flatbread.
Why You’ll Love This Cassava Roti Recipe
- Simple: You only need cassava, water, salt, and oil to make this recipe.
- Paleo Friendly: This wholesome roti recipe is great for those following a paleo diet and want to avoid gluten and grains.
- Versatile: You can season the roti however you want to customize the flavor. Of course, I offer some delicious ideas.
Cassava Roti Ingredients
This foolproof recipe requires just 4 ingredients, from start to finish.
- Cassava: Without a doubt, this is the star ingredient of the recipe. You can use frozen or fresh cassava but I prefer frozen. It lasts longer so I don’t feel rushed to cook it before it goes bad.
- Water: You need this to boil the cassava.
- Salt: This brings the water to a boiling point faster, enhancing the cassava’s flavor.
- Oil: Add some oil to the surface of your hot skillet or tawa to prevent the roti from sticking.
See recipe card for quantities.
How to Make Cassava Roti
Whether you’re using fresh or frozen cassava, the first step is to cook the starchy root vegetable. If you’re working with fresh cassava, start by cutting it into 3-inch pieces, peeling each piece, and then cutting them in half lengthwise. For frozen cassava, simply remove it from the packet.
Once your cassava is prepped, place it in a pot with 6 cups of water and 1 teaspoon of salt. Bring the pot to medium heat and allow it to gently boil, uncovered, until the cassava is tender enough to be easily pierced with a fork. This usually takes about 10-15 minutes.
After boiling, drain the cassava and let it cool for about 5 minutes before removing any tough fibers from the center and mashing the cassava until it’s smooth.
Now it’s time to shape and roll the cassava into roti. With a bit of oil on your palms, take about ¼ cup of the mashed cassava and roll it into a ball.
Then, place the cassava ball between two sheets of plastic wrap and use a rolling pin to flatten it into a thin sheet, aiming for roughly 1/8 inch thick.
Alternatively, you can shape the ball into a disk using a bowl or a tortilla press lined with plastic wrap.
Next, heat up a skillet or tawa over medium heat until it’s hot. Lightly brush the skillet with oil to prevent sticking, then carefully transfer the flattened cassava roti to the skillet. Let it cook for about a minute, or until golden-brown spots start to form, then flip it and cook for another minute or until it turns opaque white.
Once your cassava roti is cooked to perfection, remove it from the heat and wrap it in a clean kitchen towel to keep it warm. Serve your fresh roti while it’s still hot!
Storage
Once the roti cools to room temperature, place leftovers in an airtight container or resealable plastic bag. Use parchment paper between each piece to prevent them from sticking.
Store them in the fridge for up to 4 days. Gently reheat them over medium-low heat on the stove or in 20-second increments in the microwave.
Recipe Variations
Before you roll out the cooked cassava and press them into roti, season them. Consider adding the following elements:
- Aromatics: I love adding elements like scallions and grated garlic.
- Peppers: For some added spice, add finely chopped wiri wiri peppers or chili peppers.
- Herbs: For a pop of fresh flavor, add parsley, thyme, or basil.
- Spices: Try seasoning your cassava with garlic powder, cumin, onion powder, coriander, or cayenne pepper.
Tips for the Best Cassava Roti
- Practice makes perfect. Shaping and rolling out the dough takes some patience and the more you do it, the better you’ll get at it. Make sure you rub some cooking oil onto your hands for easy handling.
- Allow the boiled cassava to cool down for at least 5 minutes before continuing. Aside from burning yourself, the vegetable may be prone to falling apart if handled too soon.
- Do not use a food processor to mash the cassava. The rough fibers in the root vegetable could damage your food processor blades. Instead, remove the fibrous vein by hand, then mash with a fork or potato masher.
Frequently Asked Questions
Prepare this roti recipe with cassava, water, salt, and oil.
Cassava and yuca are two terms used to reference the same root vegetable. The starchy veggie is native to South America. You can bake, fry, boil, or mash it to use in various recipes.
Roti should be relatively thin for even cooking. This recipe makes them approximately 1/8 inch thick so they aren’t too dense or doughy. Instead, they have a crisp exterior with a soft center.
Cassava Roti
Equipment
- Large Pot
- Rolling Pin
- Tortilla Press or Bowl
- Plastic Wrap
Ingredients
- 2 lb cassava fresh or frozen
- 6 cups water
- 1 tsp salt
- 2 tbsp oil
Instructions
- If using fresh cassava, cut into 3 inch pieces and peel. Then cut in half lengthwise then add to a pot with 6 cups of water and 1 teaspoon of salt. If using frozen cassava, remove the cassava from the packet, then add the cassava to a pot with 6 cups of water and 1 teaspoon salt.
- Add the pot to medium heat and bring up to a boil. Boil uncovered until the cassava is fork tender (about 10-15 minutes). Drain, allow to cool for 5 minutes, then remove the center fibrous vein from the cassava and crush with a fork or potato masher until smooth.
- Add some oil to the palm of your hands then scoop about ¼ cup of crushed cassava and roll into a ball. Place the ball of cassava between plastic wrap and using a rolling pin, roll into a thin (about 1/8 inch) sheet. Use a bowl to shape into a disk. Alternatively, you can use a tortilla press lined with plastic wrap to press the ball into a flat disk.
- Next add a skillet or tawa to medium heat and bring up to temperature. When it is hot, lightly brush with oil, to prevent the cassava roti from sticking. Then add the rolled out cassava roti to the hot skillet. Cook on medium heat for 1 minute or until brown spots form. Then flip and continue to cook for another minute or until the roti becomes opaque white.
- Remove from the heat and place between a clean kitchen towel. Serve hot.
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Plantain Roti (Plantain Tortilla)
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