Ingredients

The following ingredients have 30 Servings
  • 2 cups cassava flour
  • ½ cup melted coconut oil
  • 1 teaspoon sea salt
  • 1 to 1 ¼ cups water or coconut milk

Instruction

  • Making the Dough: First, you want to combine the cassava flour, coconut oil, salt, and water in a large bowl. I prefer to start with a fork and then use my hands to smooth it out.
  • As you mix, the dough will start out crumbly, but you can smooth it by rolling it with your hands. Do a simple dough test by pressing or rolling one tortilla - if it falls apart, add a little more cassava flour.
  • Divide the dough into even-sized balls. I usually go for golf-ball sized, but go with whatever works for your pan (and your tortilla press if you're using one). This should make about 30 small street taco-sized tortillas, or 15 larger ones. Also - there's nothing wrong with making several different sizes!
  • Be sure to cover the dough with a towel to prevent it from drying out as you start the processing of making your fancy cassava flour tortillas. I find that letting the dough rest about 3-5 minutes before scooping yields the best results!
  • Rolling Out the Tortillas: Now, here's the tricky part. Place the ball of dough on a piece of parchment paper. Lightly flatten the dough with your hands and then cover it with a second piece of parchment paper and gently roll it out with a rolling pin. Gently encourage the tortilla off of the parchment to prevent breaking.
  • Pressing the Tortillas: If using a tortilla press, you want to line the press with parchment paper. It works much better than plastic wrap! Gently encourage the tortilla off of the parchment to prevent breaking.
  • I recommend rolling out several tortillas before you start cooking to make a smoother process (this is also when it's great to have two people!
  • Cooking the Tortillas: (This is easiest with two people - one to roll out the tortillas and one to cook them.) Pre-heat your pan to medium-ish heat for about 1-2 minutes before adding the first tortilla. (I use 4-5 out of 10 on my burner.) - Be sure to adjust heat as needed for your stove / pan.
  • Place the tortilla on a dry or oiled skillet and cook until it starts to get flulffy or you see a couple of bubbles form on top, then flip. You want your tortillas to have a nice touch of dark brown on each side. You'll have to adjust your timing and temperature as you get used to the process.
  • Once you've cooked all your tortillas - enjoy! I like them warm from the skillet with a little butter, or I just use them as I would any other tortillas.