🍠 Cassava Pocket Breads

Golden and chewy breakfast buns made with fermented yuca starch, no gluten, just flavor and a perfect crust from the air fryer.

---

📝 Ingredients (1 flat bread for 2 people)

• 120 g sour cassava starch (fermented cassava/manioc starch for that cheese-like taste or just regular manioc starch both work)

• 2 small eggs (≈ 94 g total)

• 1 level tsp baking powder (≈ 5 g)

• 1 tsp garlic powder (≈ 3 g)

• 1 tsp dried oregano (≈ 1 g)

• 1 tsp salt (≈ 5 g)

• 30 ml water

🍳 Instructions

1. Mix the dry base

• In a bowl, whisk together the cassava starch, baking powder, garlic powder, oregano, and salt.

2. Add wet ingredients

• Crack in the eggs.

• Mix untila soft, slightly sticky dough forms.

• Add the water slowly while mixing until fluid.

3. Prepare the air fryer

• Line the basket with a round parchment paper cup (air fryer-safe and deep enough to hold liquid).

• Pour in the batter and gently tap the basket so it spreads evenly.

4. Bake in the air fryer

• Preheat air fryer to 180 °C.

• Bake for 25 minutes total.

• At minute 15, gently flip (without the parchment paper) the tortilla-like result so it gets cooked both sides .

5. Rest & serve

• Let rest inside the fryer for 2–3 minutes after turning off the heat.

• Cut the tortilla in half along the diameter, then gently open each half to form a pocket, like a pita bread.

• Fill with your desired ingredients.

🌿 Kuisit Tip

Use sour (azedo) cassava starch for that traditional chewy texture besides cheese like aroma and flavor, it's easier to digest and naturally gluten-free.