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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.
Also called:  Garífuna Yucca Bread
See Also
Cassava Flour
Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Pappadams, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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