Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest filling, and you'll be surprised how well they hold up and how delicious they taste!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare a tortilla press with 2 pieces of parchment paper. Set aside.

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  • Pour warm water into a bowl and stir in salt until it dissolves.

  • Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.

  • Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.

  • Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

Cook's Note:

The cassava dough can be tricky. Take care to peel away the parchment paper from one side of the tortilla first, then pull it off on the other side. Do not try to remove the tortilla from the parchment paper as it will stick. If this happens, scrape off the dough, shape it into a ball again, and put through the press. The dough is delicate but forgiving. If the dough is too wet, dust it with a bit of flour. Do not add too much or it will dry out and break during the cooking process.

Nutrition Facts

221 calories; protein 0.4g 1% DV; carbohydrates 35.3g 11% DV; fat 8.7g 13% DV; cholesterol 0mg; sodium 150.6mg 6% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/01/2019
These are so good! I make them all the time now. I don’t have a tortilla press, so I jut use a heavy pot to press them between parchment. Sometimes I make them thicker and use them like pizza crust. They also make really good crackers. Read More
(6)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2019
These are so good! I make them all the time now. I don’t have a tortilla press, so I jut use a heavy pot to press them between parchment. Sometimes I make them thicker and use them like pizza crust. They also make really good crackers. Read More
(6)
Rating: 4 stars
02/25/2020
I made these only with good quality evoo. I read a little trick somewhere to leave the top piece of parchment on, then flip the tortilla onto the pan. Let it cook for about 30 seconds and the top parchment easily comes off :) Read More
(2)
Rating: 5 stars
02/17/2020
I used palm oil instead of vegetable oil. I just got a kitchenaide stand up mixer and I add the flour and oil until it gets crumbly then add the water. Dont add it all at once some altitudes will require more some will require less. Best tortillas ever! Read More
(1)
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