Chef Danielle Leoni from Breadfruit and Rum Bar shares a Jamaican flatbread that is tasty and gluten free.

INGREDIENTS

• 3 cups of cassava flour

• 1 Tablespoon of salt

• 2 ¼ cup and 2 Tablespoons of water

• Coconut milk – to soak

INSTRUCTIONS

In a large bowl combine the cassava flour and salt.

Mix in water to make a stiff dough, should not be moist or crumble.

Roll out into ½” think slab.

Using the largest ring mold, punch out dough. Bammy weigh approximately 3 ½ to 4 ounces each.

Repeat rolling and punching out dough until no dough left.

In fryer, fry for 3 minutes.

  • Remove from oil, submerge completely in coconut milk.
  • Soak in coconut milk at room temperature for 3 minutes.
  • Remove excess coconut milk from Bammy.
  • Immediately refry Bammy for another 3 minutes.
  • Place on wire rack to cool at room temperature.
  • Refrigerate to store.

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