Homemade fresh warm tortillas really make the difference when having tacos. I’m not exaggerating when I say it taste like your filling is on a bed of clouds. You really won’t miss the corn in these paleo cassava flour tortillas.
The best way to make sure you make even dough balls is to roll one huge ball and slice it like a cake. This way you get pretty even sized tortillas.
Otto’s Cassava Flour seem to work best for these. The key is to not get the dough to wet. If your dough is stick do not hesitate add more flour until it feels a bit chalky.
I love to use a tortilla press, it just makes it so much more fun. Make sure to add either some parchment paper or ziploc bag in the press so that the dough doesn’t stick.
For the ziploc bag method, just cut a bag open and place the dough inside the back inside the tortilla press.
Cassava Flour 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.