Cuban Pan de Cazabe / Yucca Bread / Cassava Bread

The original recipe is from

and calls for fresh or frozen cassava. However I didn’t have any, but I still had manioc flour in the freezer (from a Brazilian culinary tour last year) — and used that instead.

2 1/2 cups all-purpose flour, plus more for work surface
1 cup yucca flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1/2 cup olive oil
water

Preheat oven to 450 degrees F. Combine all ingredients in a large bowl. Mixing thoroughly, add in enough water to make a dough firm enough to handle. (I used about 1 1/2 cups water). Knead for a few minutes on work surface until smooth. Divide dough into four pieces and shape each piece into a round about 1/2 inch thick. Prick all over with a fork and bake on preheated pizza stone, quarry tiles or baking sheet for 8-10 minutes or until golden. Cut into wedges and serve.