What's Inside?

• Cassava flour and tapioca flour are sometimes used interchangeably, however, they’re not the same. 
• Cassava is extensively cultivated as an annual crop in tropical and subtropical regions.
• Though it is often called yuca in Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagusate.
• It is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors, with the bitter varieties containing much larger amounts.  
• Cassava plays a particularly important role in agriculture in developing countries, especially in sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required.

Benefits?

• Cassava flour is a good substitute for wheat flour in a variety of recipes.
• Cassava flour comes from the root vegetable cassava.
• Cassava Flour is rich in carbohydrates and contains important vitamins and minerals.
•  It also contains vitamin C, a key micronutrient.
• Since cassava flour is high in carbohydrates, it helps in boosting energy. 

Uses?

• In a medium bowl, combine the flours, olive oil, and salt.
• Cover and let the dough rest for 30-40 minutes.
• Heat a pan, griddle, or non-stick skillet to medium-high heat, depending on your stove.
• Then place the dough between two pieces of parchment paper and roll out with a rolling pin. 
• Remove the top paper and gently turn it out to your hand and place it on the hot skillet.
• Let it cook for about a minute or until the bottom sets, then flip with a large spatula and smear it with a bit of ghee or butter.
• Flip a couple more times, while pressing gently with the spatula, until the roti is completely cooked.
• Cover with a cloth and serve immediately.