So I’ve been playing around with all this wonderful cassava flour that is made locally. I’ve been trying to use it more often than coconut flour, the other paleo-eaters staples, since I can actually find it here and not have to have it shipped from America. They do not grow coconuts in Uganda nor do they ship them in from their neighbors in Tanzania, so coconuts are pricey and I still can’t figure out out to make good coconut flour from them anyways.
In my cassava flour discovery process, I’ve been teaching some of our Ugandan friends how to make my Paleo pancakes, and these wraps which are absolutely wonderful in my opinion. My Ugandan friends have been super surprised at all I have been doing with cassava flour since they only have 2 recipes that they use it for! These wraps have been crepes, naan, and tortillas pending on what I need them for and have been super versatile, you can just change out the garlic powder for another seasoning or just sub salt.
- 4 eggs
- 1/2 tsp salt
- 1/2 tsp garlic powder (or other seasoning of choice) *optional
- 3/4 cup cassava flour
- about 1/4 cup water
- ghee or fat of choice
- Combine everything together then add enough water till it thins out
- Heat ghee in a pan over medium-low heat
- Once ghee is hot, pour batter onto greased pan till its about 3-4 inches in diameter
- Spread batter thinly in a circular motion (you don’t want it to stay thick since cassava flour becomes very heavy)
- Let cook for 1 minute then flip and cook for an additional 30 seconds or so.
- Repeat with rest of the batter (Makes about 8 wraps).