RECIPE CARD: Cassava Flour Tortillas (PRINTABLE)
Easy to make and allergy-friendly, this cassava tortilla recipe delivers soft, slightly chewy, and perfectly foldable tortillas that work well with a variety of dishes.
Servings: 8 tortillas
Calories: 131kcal
Ingredients
- 160 grams cassava flour ,about 1 ½ cups
- ½ teaspoon salt
- 1 teaspoon ground flax seeds
- ¼ cup olive oil
- ½ cup warm water
Instructions
- In a large mixing bowl, whisk together the cassava flour, ground flax seeds, and salt until well combined.
- Add the olive oil and warm water to the dry ingredient mixture, then stir with a spatula until a dough forms.Knead the dough until it stops being crumbly and feels smooth to the touch.
- Put your dough on a piece of parchment paper and shape it into a disk.Divide the disk into 8 equal portions and shape them into balls approximately 1 ½ inches wide.
- Preheat a flat-bottom skillet over medium heat without greasing.
- Place a piece of parchment paper on top of a ball of dough and roll it out into a thin and even tortilla 6 inches in diameter.
- Overlap each tortilla on the parchment paper until the entire batch is rolled out.
- Take the first tortilla on the parchment paper, gently flip it over onto another piece of parchment paper, and peel off the back.
- Then turn the tortilla into the hot skillet and cook for 1 minute. Flip with a large spatula and cook for another minute.
- Repeat with the remaining dough.
- Transfer to a paper towel-lined plate and repeat the process for the rest of the tortillas.
- Keep the tortillas one on top of another until ready to serve. Fill and enjoy.
Notes
- Use warm water to give the dough a bendier texture.
- Coat the cassava flour with olive oil before adding water.
- Test the dough by rolling one portion into a tortilla.
- Avoid dusting the work surface too much.
- Roll the tortillas evenly and not too thin.
- Avoid overcooking to prevent charred and dried-out tortillas.
- After transferring them to a plate, cover them with a kitchen towel, foil, or plastic wrap.
- The edges are opaque.
- They show light surface bubbles.
- There are pale gold freckles on the bottom.
- Room temperature storage: Store them at room temperature, well-wrapped or in a sealed container for a limited time, and eat on the same day.
- Refrigerating: Once cooled, wrap each tortilla flat in parchment paper and refrigerate for 3 to 5 days.
- Freezing: Store the tortillas in a freezer bag and freeze for 1 to 3 months.
Nutrition
Serving: 8tortillas | Calories: 131kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 147mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
