Easy Homemade Cassava Flour Tortillas for Tacos and Wraps
These delightful tortillas boast a unique flavor profile that pairs perfectly with a variety of fillings, making them an ideal choice for weeknight dinners or family gatherings.
Servings: 8 tortillas
Calories: 150kcal
Equipment
- Mixing Bowl
- Skillet
- Rolling Pin
- Tortilla Press
Ingredients
Ingredients
- 2 cups Cassava Flour Provides the base for the tortillas and is gluten-free.
- 3/4 cup Warm Water Helps to hydrate the cassava flour and form the dough.
- 1/2 teaspoon Salt Enhances the flavor of the tortillas.
- 1 tablespoon Olive Oil Optional, adds richness and helps prevent sticking.
Instructions
- In a large mixing bowl, combine 2 cups of cassava flour and 1/2 teaspoon of salt. Whisk to mix thoroughly.
- Gradually add 3/4 cup of warm water to the flour mixture, mixing until a dough forms. Add more water if necessary.
- Knead the dough lightly on a clean surface for 1-2 minutes until smooth and slightly tacky.
- Divide the dough into 8-10 equal balls and cover with a damp cloth.
- Heat a skillet over medium heat until hot.
- Flatten each ball into a tortilla using parchment paper or a tortilla press, aiming for 1/8 inch thickness.
- Cook each tortilla in the skillet for 1-2 minutes on each side until golden brown spots appear.
- Remove the cooked tortilla and keep warm under a kitchen towel while repeating with remaining dough.
- Serve warm with your favorite fillings.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on a skillet to regain softness.