Description
Soft, flexible, and naturally gluten-free, these cassava flour tortillas are perfect for tacos, wraps, or serving alongside your favorite dishes. Quick to prepare and made with just four simple ingredients, they’re paleo-friendly, grain-free, and offer a delicious taste and texture without any gums or fillers.
Ingredients
Scale
Main Ingredients
- 1 cup cassava flour
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 2 tablespoons olive oil
- 2/3 cup warm water
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the cassava flour and sea salt thoroughly to combine and remove any lumps.
- Add Wet Ingredients and Form Dough: Pour in the olive oil and warm water. Stir the mixture with a spatula or your hand until a dough forms. Knead the dough in the bowl with your hands for 1-2 minutes, until it becomes smooth and cohesive.
- Divide and Shape: Divide the dough into 6 equal pieces. Roll each piece into a ball using your hands to ensure uniform tortillas.
- Roll Out Tortillas: Place one dough ball between two sheets of parchment paper and roll it into a thin circle, about 6 inches in diameter. Repeat with the remaining balls.
- Preheat Skillet: Heat a dry, nonstick skillet over medium heat until hot. This ensures the tortillas cook evenly and develop golden spots.
- Cook Tortillas: Carefully peel a rolled-out tortilla from the parchment. Place it onto the hot skillet and cook for 1-2 minutes until bubbles form and the underside has light golden spots. Flip the tortilla and cook the other side for another 1-2 minutes.
- Keep Warm: Transfer the cooked tortilla to a plate and cover it with a clean kitchen towel to keep warm and pliable. Repeat this process with the remaining dough balls.
- Serve or Store: Serve the tortillas warm immediately, or let them cool and store in an airtight container for up to 3 days. Reheat in a dry skillet as needed to soften.
Notes
- To prevent sticking, always roll out tortillas between parchment paper.
- If the dough feels too sticky, add a sprinkle of extra cassava flour; if too dry, add a touch more warm water.
- Cooked tortillas will seem stiff at first but soften as they cool under a towel.
- For even softer tortillas, cover them as soon as they come off the skillet to trap steam.
- These tortillas can be frozen with parchment between them, then thawed and reheated as needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 tortilla
- Calories: 150
- Sugar: 0g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg