Cassava Flour Tortillas
Easy gluten-free tortillas
Equipment
- Tortilla Press
Ingredients
- 1 1/2 cups cassava flour I like Otto's
- 1/2 tsp salt
- 2 tbsp olive oil
- 3/4 cup warm water plus more if needed
Instructions
- In a large bowl mix together the cassava flour and salt. Add the olive oil and warm water until you get a unified dough.
- The dough should not be wet or crumbly. If crumbly add a little bit more water. If wet add a bit more flour.
- Divide the dough into 8 equal pieces and roll into a ball.
- Add a bit more flour on the balls before flattening out.
- Rolling Pin Method: place the dough in between two sheets of parchment paper and roll it out to about 1/8 in thick and a diameter of 4-5 in.
- Tortilla Press Method: a ziploc bag works great to keep the dough from sticking to the press. Cut the bag along the seams to fit the dough inside. Place in the tortilla press and push down.
- Heat up a cast iron skillet or other non stick pan. When it's very hot put the tortilla on the skillet without any oil. When it starts to bubble up flip the tortilla and cook the other side. It usually takes about 2 minutes per side.