Casabe

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A casabe is a thin flatbread made from bitter cassava root without leavening. It was originally produced by the indigenous Arawak and Carib peoples because these roots were a common plant of the rain forests where they lived. In eastern Venezuela, many indigenous groups still make casabe. It is their chief bread-like staple. Indigenous communities, such as the Ye-Kuana, Kari-Ña, Yanomami, Guarao or Warao descended from the Caribe or Arawac nations, still make casabe.^[6]

Casabe baking in a small commercial bakery

To make casabe, the starchy root of bitter cassava is ground to a pulp, then squeezed to expel a milky, bitter liquid called yare. This carries the poisonous substances with it out of the pulp. Traditionally, this squeezing is done in a sebucan, an 8 to 12-foot (3.7 m) long, tube-shaped, pressure strainer, woven in a characteristic helical pattern from palm leaves. The sebucan usually is hung from a tree branch or ceiling pole, and it has a closed bottom with a loop that is attached to a fixed stick or lever, which is used to stretch the sebucan. When the lever is pushed down, stretching the sebucan, the helical weaving pattern causes the strainer to squeeze the pulp inside. This is similar to the action of a Chinese finger trap. The pulp is spread in thin, round cakes about 2 feet (0.61 m) in diameter on a budare to roast or toast.

Thin and crisp cakes of casabe are often broken apart and eaten like crackers. Like bread, casabe can be eaten alone or with other dishes. Thicker casabe usually are eaten slightly moistened. A sprinkle of a few drops of liquid is enough to transform a dry casabe into soft smooth bread.
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https://en.m.wikipedia.org/wiki/Tapioca#Flatbreads