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Casabe Bread is a flat bread, as hard and thin as a cracker, made from Cassava flour.

The flour comes from the bitter (not the sweet) type of cassava roots.

To make Casabe Bread, the cassava is grated, all the toxic juice squeezed out, then dried into a flour, and sifted.

The flour is spread over a hot griddle to form a large round circle, then flattened and lightly pressed together with a tool that looks like a trowel. It's flipped to cook the other side, then removed from the griddle, and cut into smaller pieces

You can buy it already made in stores.

Storage
Casabe Bread will store a long time; insects aren't interested in it,

History
Casabe Bread is a traditional bread made by the Arawak Indians in the Caribbean and in South America.

See Also:

Cassava Flour

Other entries for:

Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Lagana Bread, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Orindes, Pane Carasau, Pappadams, Piadina, Pita, Pupusas, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, French Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread