In a large mixing bowl, mix together the cassava and salt. Add the water, a little at a time, until a dough forms. Divide dough into 6 pieces. With your hands, flatten each piece until it is about 6-inches in diameter.
Grease a medium skillet with a coating of vegetable oil and put over medium heat. Place one piece of dough in the skillet. When the bammie's edge starts to pull away from the side of the pan, after about 5 minutes, flatten the dough again with a spatula and turn over. Cook for another 5 minutes or until golden brown
Repeat with the remaining five pieces of dough, adding more oil to the skillet when needed.
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Slowly begin to mix in the water. Stop after you reach 1 ¼ cup and mix well. Add additional water as needed until you have a stiff dough. Stiff is the key. Not crumbling, not moist. Nice and stiff.
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