Cassava Flour Tortillas
Equipment
- Mixing bowl Any medium-sized bowl works.
- Rolling Pin Essential for getting that thin tortilla shape. A wine bottle can double as a rolling pin if needed!
- Cast iron skillet or non-stick pan Cast iron gives the best char and flexibility.
- Spatula or tongs For flipping the tortillas safely.
Ingredients
- 1 cup cassava flour not tapioca starch – Otto’s Naturals is a popular choice
- 3 tablespoons olive oil or avocado oil for a more neutral flavor
- ½ teaspoon fine sea salt
- ⅔ cup warm water plus more if needed to bring dough together
- Optional: ¼ teaspoon garlic powder or cumin for flavor variation
Instructions
Mix the dough
- In a mixing bowl, combine cassava flour and salt. Stir in olive oil, then slowly add warm water while mixing with a spoon or your hands until a soft dough forms. If it feels dry or crumbly, add a splash more water.
Divide and shape
- Divide the dough into 6 equal portions. Roll each into a ball.
Roll it out
- Place a dough ball between two sheets of parchment paper and roll it out into a thin circle about 6 inches wide. Don’t stress if it’s not perfectly round!
Cook the tortillas
- Heat your skillet over medium heat. Once hot, carefully peel the tortilla off the parchment and cook for about 1-2 minutes on each side. You should see light browning and bubbles.
Keep warm
- Wrap cooked tortillas in a clean kitchen towel to keep them soft and warm until ready to serve.