Cassava Flour Tortillas

Enjoy pliable, non-cracking, grain-free tortillas anytime with this quick cassava flour recipe. We would make them even if eating corn or wheat was an option - really!

We also use them for quesadilla's, fajitas, or a quick roll-up with lunch meat.

Once you're familiar with making these, they can be whipped up in minutes for an easy taco dinner.

I make this recipe on my YouTube channel, here:

https://youtu.be/Tx1a8h92ZHA?si=Ys6kFm_VkTjPeiRn

Makes 12 tortillas

Ingredients:

1 1/2 cups cassava flour

Heaping 1/4 tsp salt

3/4 cup warm water

4 tbsp liquid oil or fat

Directions:

Mix dry ingredients in a small bowl.

Add water and oil.

Mix and knead until dough comes together. If there are dry spots, add water 1 tbsp at a time until you have a dough that just holds together. If the dough is too wet, the tortillas will be hard to transfer to the pan. If the dough is too dry, they will crack when you press (or roll) them out.

Divide into 12 equal balls. I do this by forming disc, then cutting the disc into 4 "pie" wedges, then each wedge into three more wedges.

Keep covered with plastic wrap while you heat a skillet or griddle on high heat. You will also use this piece of plastic to press the dough balls.

Press (or roll out with a rolling pin) between a piece of parchment and the plastic wrap - peeling off the plastic after pressing and using the parchment to transfer the tortilla to the hot pan.

Cook until puffed up, then flip and blister the second side.

Keep stacked and warm in a folded kitchen towel or tortilla warmer. Tortillas will soften as they sit stacked in the towel.

These reheat beautifully wrapped tightly in foil and placed in the oven, but will stay warm in a tortilla warmer for hours.