Description
These Easy Homemade Cassava Flour Tortillas are a perfect gluten-free alternative to traditional tortillas, ideal for tacos and wraps. Made with simple ingredients like cassava flour, warm water, salt, and olive oil, they come together quickly and cook on the stovetop to golden perfection. Soft yet sturdy, they provide a delicious base for your favorite fillings with a subtle, slightly nutty flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups Cassava Flour
- 1/2 teaspoon Salt
Wet Ingredients
- 3/4 cup Warm Water
- 1 tablespoon Olive Oil (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of cassava flour and 1/2 teaspoon of salt. Whisk thoroughly to evenly distribute the salt throughout the flour.
- Add Water and Form Dough: Gradually pour 3/4 cup of warm water into the flour mixture, stirring continuously until a dough begins to form. If the dough feels too dry, add a little more water, a tablespoon at a time, until it comes together.
- Knead Dough: Transfer the dough onto a clean surface and knead lightly for 1-2 minutes until it becomes smooth and slightly tacky but not sticky.
- Divide Dough: Cut the dough into 8 to 10 equal portions and roll each into a ball. Cover the dough balls with a damp cloth to prevent drying out while you prepare to cook.
- Preheat Skillet: Place a skillet over medium heat and allow it to heat thoroughly until hot but not smoking.
- Flatten Tortillas: Using a tortilla press or rolling pin with parchment paper to prevent sticking, flatten each dough ball into a thin circle approximately 1/8 inch thick.
- Cook Tortillas: Place each flattened tortilla onto the hot skillet and cook for about 1-2 minutes on each side. Look for golden brown spots to appear, indicating that the tortilla is cooked through.
- Keep Tortillas Warm: Remove the cooked tortillas from the skillet and keep them wrapped in a kitchen towel to stay warm and pliable while you cook the rest.
- Serve: Once all tortillas are cooked, serve them warm with your favorite taco fillings or as wraps.
Notes
- If the dough is too sticky, sprinkle a small amount of cassava flour on your hands or work surface.
- For softer tortillas, add the optional 1 tablespoon of olive oil into the dough when mixing.
- If you don’t have a tortilla press, use a rolling pin and parchment paper to flatten the dough evenly.
- Cook on medium heat to avoid burning before the tortilla is cooked through.
- Store any leftovers wrapped in a towel inside an airtight container at room temperature for up to 2 days.
