Cassava Flour Tortillas that will Change Your Life
When I first went AIP I was all in and hard core. We were also living in a rental while we decided where to move so much of my kitchen was packed. Then we moved to the Gulf Coast and of course I pick out the house that had a 1950's kitchen, not in a cute retro way, but in a scary OMG I'm not unpacking a thing way! Gut job remodeling started within hours of closing.
Cooking on a one burner hob in my office and having the fridge out in the carport was not ideal. But it was worth it. To keep things super simple I didn't try to learn any new AIP/Paleo recipes. I basically prepared protein and veggies/fruit very basically. But I missed my Mexican food. My husband and I were both born and raised in California. I love Mexican food!
Then one day after our kitchen was finally done I was searching and came across something called cassava flour and apparently you could make tortillas...be-still-my-heart! I ordered Otto's cassava flour and dug out my tortilla press. Life was looking up.
This isn't a true recipe. I follow the recipe on the bag, it is perfect. Sometimes I adjust the water depending on the humidity. I've learned what the perfect consistency is by touch after many batches and you will to. It is a simple recipe that I double to yield about 10 tortillas. You want the dough to be moist but not so moist that your hands feel damp. The tortillas will tear too easily if it feels too damp.
I roll them out between two pieces of cling wrap (the only time I use it in the kitchen). Once the finished tortillas are cool I layer them between parchment paper squares and freeze in a ziploc bag for up to a month. Just reheat in a skillet on medium (no oil) for a minute on each side. I use them for pizza, sandwiches/wraps, tacos/burritos, or just put a smashed avocado and salt on top. Enjoy each delicious bite!
Cassava Flour Tortilla
Ingredients
- In a medium bowl mix 1 1/2 cups cassava flour
- 1/4 cup avocado oil (olive oil works too)
- 1/2 tsp sea salt
- 3/4 cup warm water
Instructions
- Stir until mix is smooth.
- Roll out and cut into 10 same size pieces. Then roll each piece into a ball.
- Flatten using a tortilla press. I like to use plastic wrap on each side to avoid sticking.
- Cook in non-stick skillet on medium heat, about 2 minutes per side. You want to cook them until there are golden brown spots.
Notes
The exact amount of water you need will depend on the humidity in the air and altitude you live at. You want the mix to be moist, not tacky and sticky to your hands, but also not too dry and crumbly. It is a delicate balance.
I store them in the freezer in a plastic bag with parchment paper separating each tortilla. They last up to 2 months.
