Yucca flat bread

Yuca, yucca, cassava, manioc – Cuba
Serves 4

1.	Peel the yuca with a vegetable peeler, removing both the waxed outer peel and the rosy underpeel. Cut the white flesh crosswise into 2 or 3 pieces
2.	Cook it in a large pot of unsalted boiling water until the pieces begin to split open, about 20 minutes. Add 1/4 cup cold water and continue to cook for an additional 5 to 10 minutes
3.	Remove the yuca with a slotted spoon and remove and discard the fibrous core. Using the coarse side of a box grater, grate the cooked yuca
4.	Preheat the oven to 450°F. Place pizza stone, grilled or pie dish in the oven to preheat
5.	In a large mixing bowl, combine the flour, baking powder and salt. Make a well in the flour mixture.
6.	In a large measuring cup, stir together the grated yuca, the eggs, oil and 1/4 cup water. Pour this mixture into the well in the flour.
7.	Stir with a wooden spoon until the dough comes together, adding a little extra water if the dough seems dry.
8.	Knead on a lightly floured work surface until smooth and elastic 3-5 minutes
9.	Roll out the dough to fit the pizza stone, about 1/2 inch thick. Prick in several places with a fork
10.	Bake for 8-10 minutes, until gold. Cut the bread into wedges and serve

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