Gluten-free, Grain-free & Paleo tortillas perfect for fajitas, tacos, & wraps! These cassava tortillas have great texture, won't fall apart, and have a great flavor that doesn't compete with what's inside.
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Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Main Course
1cupcassava flour, 120 grams,good quality like Otto's or Anthony's brand
2tablespooncoconut or other neutral oil
With a fork, whisk together the cassava flour, coconut flour, and salt.
Work the oil into the mixture using a fork and/or your fingers until the mixture resembles coarse crumbs.
Slowly stir in the water.
Knead the mixture a few times to bring it all together and form a ball. It should be the texture of play dough.
Divide the dough into 8 equal portions.
Place a ball of dough in between two sheets of parchment paper. Use a tortilla press to flatten each ball into a 5-6 inch tortilla or roll the dough out with a rolling pin.
Heat a non-stick or cast-iron skillet over low heat until hot. Brush the skillet with a very thin layer of oil if needed. Cook the tortillas for 4-5 minutes, flipping every minute or so. The tortillas should be lightly browned and cooked through.
I didn't need to add any extra water the many times I tested this recipe, but if your dough is too dry or crumbly to form a ball, take the mixture and work in a few drops of water at a time until the consistency is a little better. Don't add too much! If the dough is wet and sticky it will be very hard to work with.
Use good quality cassava flour. The brand makes a big difference in results.
The dough makes 8 - 5-6" tortillas, which are small taco-sized tortillas. Only form 6 balls if you want them slightly larger than that.
Take care not to burn the tortillas. They will scorch if your pan is too hot. Cooking them low and slow is best.