All Recipes/ Articles and Guides/ Bread and Tortillas/ Breakfast/ Everyday Meals/ Kids Food/ Latest Posts

The Best Cassava Flour Tortillas Recipe (4 Ingredients)

These easy-to-make cassava flour tortillas only have four ingredients: cassava flour, water, extra virgin olive oil, and salt. Count on these gluten-free, lectin-free, and grain-free tortillas to be soft and pliable and easy to store and reheat. Use them to make tacos, burritos, enchiladas, and tortilla wraps, or even use them as a base for a mini pizza or flatbread.

I’ve been making cassava tortillas since 2017. I still remember the first time; they were terrible, but I was nevertheless proud. At the time, there were not many store-bought alternatives, so the only option I had was to make them. In the meantime, I made them over and over again and perfected them so you won’t have to go through the same painful process.

It does take a little bit of practice to perfect them, depending on how skilled you are at working with dough in general. But anyone can make them. They are closer in taste and texture to wheat tortillas than corn tortillas.

I love these cassava tortillas because they can accommodate so many diets:

  • grain-free
  • nut-free
  • paleo
  • gluten-free
  • lectin-free
  • dairy-free
  • vegan
  • AIP (auto-immune protocol)
  • whole-30
  • low-histamine

Cassava flour is such a great flour to work with. Cassava flour is made of yuca root, also called cassava root or manioc, a starchy root vegetable native to South America. To create the cassava flour, the root is peeled, ground, and sun-dried or slow-baked. If you’ve ever been to a Brazilian restaurant or a churrascaria, you probably had the famous Brazilian cheese bread, Pao de Queijo, as a starter. Those are made of cassava flour.

I have two versions of Brazilian bread made with cassava flour:

Tools you need to make cassava flour tortillas

A cast-iron skillet or griddle is best for making these tortillas. Alternatively, you can use a ceramic-coated pan.

The tortillas are cooked in a hot pan without oil; that’s why you need something that can withstand these conditions. They can be made on the stove, but during summer, we even make them on the grill (with the cover), using a cast iron plate. Don’t use non-stick pans made of Teflon or other toxic materials.

A kitchen scale

I feel is safer to measure 200 grams, as sometimes a cup measurement can be tricky due to the different textures cassava flour brands may have. If you don’t have a scale yet, the approximate measurement is 1 cup + 1 tablespoon. Don’t worry, though; you can always just the quantity of water if too much or too little flour.

A tortilla press (or a rolling pin)

I must confess, I don’t have one. Due to our nomadic lifestyle, a tortilla press seems to like too much to carry around, so I stick to the old method, a rolling pin. It works very well, but it takes a slightly longer time.

Other tools: mixing bowl, parchment paper, non-slippery work surface

Sometimes I can roll them without a piece of parchment paper on top; sometimes, I can’t. You can try and see what works for you. I usually work on my kitchen table. If my table is too slippery for the parchment paper sheet, I use a silicone mat as a base.

Ingredients for 8-10 cassava tortillas

If you roll them out and want to shape them perfectly round, with the help of a round bowl, you will have some discarded dough, which you will use at the end to make one or two extra tortillas. That’s why the number of portions can vary from 8 to 10.

THE SIZE of these tortillas is about 7-8″ or about 20cm. They are not all perfectly equal.

How to make easy cassava flour tortillas

  • Add the cassava flour, extra virgin olive oil, and salt to a bowl. Add one cup of water, mix with a wooden spoon or spatula and start adding the rest of the water. When you cannot use the spatula anymore, start mixing with your hands. For me, it almost always works with 1 1/2 cup of water, but if your flour has a slightly different texture, it might require more or less. Look for a playdough texture.
  • This is the secret to a very elastic dough, so don’t skip this step. Once the dough becomes homogeneous, knead it for about five minutes until the dough becomes very elastic, and you start to hear and feel pockets of air inside it. You have to stop before it becomes sticky.
  • Shape it into a ball and portion it into eight equal parts, which you will shape into eight dough balls. While you are working on each tortilla, cover the rest, so they don’t dry out. If you feel they are a little dry, you can lightly wet your hand and knead it a little bit before rolling it out.
  • There are two ways to do this. 1. You roll them all out first and place them in between squares of parchment paper. After rolling them out, you start to cook them. 2. Roll them one by one, and while one cooks, you can prepare the next one. I use the first method when cooking them on the stove. When I make them on the grill outside, I first finish rolling them out, and then my husband is in charge of cooking them on the grill.

How to cook cassava tortillas

  • Heat a dry cast-iron skillet on the stove or on the grill. It has to be hot before you add the first tortilla.
  • If the dough is really pliable and elastic (which it should be if you follow all the steps above), you just take the tortilla with your hands (see photo above) and throw it in the pan. If you feel they are not that sturdy, use the bottom parchment paper to flip it onto the pan.
  • Cook for about two or three minutes on each side; they will start forming brown blisters and air pockets. Don’t worry if they don’t form the air pockets; they’ll still be good. Some things will come with practice. I noticed that when I use the grill, they’ll take a little longer to cook.
  • Once cooked, put them on a towel and partially cover. If you cover them entirely, steam will be formed, and they might stick to each other or get too soft. But even if that happens, you can separate them again. I actually prefer when they soften up, especially if I will reheat them. If the heat is too strong and you cook them for too long, they’ll become hard.

How to store cassava tortillas

You can eat these straight away, or you can make them in advance and quickly warm them up before serving (you can also use them cold). You can store them overnight on the counter, wrapped in a towel, or in the refrigerator for one day, in a covered container or plastic bag.

I love to make big batches, stack them with parchment paper squares and freeze them. You don’t need to thaw them. Just drop them on a hot pan, and they’ll be ready in a maximum of one minute. They can also be warmed in the oven. Just be careful; if you warm them for too long, they’ll become chips or tostadas.

Gluten-Free Green Cassava Tortillas

I used this recipe as a base and made these beautiful and delicious Gluten-Free Green Tortillas. Try them out if you want to have more fun with color and even add more nutrition power to these lectin-free cassava flour tortillas.

How to serve cassava tortillas

Of course, they are best with tacos, but they can replace any type of bread. Use it for sandwiches, burritos, or as pita bread.

They are also perfect for trying the famous tortilla wrap hack. It makes for an amazing tortilla sandwich.

The Most Satisfying Lectin-Free Breakfast I’ve Ever Had. The Tortilla Wrap Hack, Step by Step

Let me know if you make them and how you use them! And don’t forget, practice makes perfect. My first ever cassava flour tortillas were terrible, but they are better every time I make them. Enjoy.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Easy Cassava Flour Tortillas

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
By Claudia Curici Serves: 8
Prep Time: 30 minutes Cooking Time: 50 minutes

These easy-to-make cassava flour tortillas only have four ingredients: cassava flour, water, extra virgin olive oil, and salt. Count on these tortillas to be soft and pliable and easy to store and reheat. Use them to make tacos, burritos, enchiladas, and tortilla wraps, or even use them as a base for a mini pizza or flatbread.

Ingredients

  • 200 grams cassava flour (if there is an option for the type of flour, make sure is extra-fine)
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cup lukewarm water
  • 1/2 teaspoon salt

Instructions

1

Add the cassava flour, extra virgin olive oil, and salt to a bowl. Add one cup of water, mix with a wooden spoon or spatula and start adding the rest of the water. When you cannot use the spatula anymore, start mixing with your hands. For me, it almost always works with 1 1/2 cup of water, but if your flour has a slightly different texture, it might require more or less. Look for a playdough texture.

2

This is the secret to a very elastic dough, so don't skip this step. Once the dough becomes homogeneous, knead it for about five minutes until the dough becomes very elastic, and you start to hear and feel pockets of air inside it. You have to stop before it becomes sticky.

3

Shape it into a ball and portion it into eight equal parts. While you are working on each tortilla, cover the rest, so they don't dry out. If you feel they are a little dry, you can lightly wet your hand and knead it a little bit before rolling it out.

4

There are two ways to do this. 1. You roll them all out first and place them in between squares of parchment paper. After rolling them out, you start to cook them. 2. Roll them one by one, and while one cooks, you can prepare the next one. I use the first method when cooking them on the stove. When I make them on the grill outside, I first finish rolling them out, and then my husband is in charge of cooking them on the grill.

5

Heat a dry cast-iron skillet on the stove or on the grill. It has to be hot before you add the first tortilla.

6

If the dough is really pliable and elastic (which it should be if you follow all the steps above), you just take the tortilla with your hands (see photo above) and throw it in the pan. If you feel they are not that sturdy, use the bottom parchment paper to flip it onto the pan.

7

Cook for about two or three minutes on each side; they will start forming brown blisters and air pockets. Don't worry if they don't form the air pockets; they'll still be good. Some things will come with practice. I noticed that when I use the grill, they'll take a little longer to cook.

8

Once cooked, put them on a towel and partially cover. If you cover them entirely, steam will be formed, and they might stick to each other or get too soft. But even if that happens, you can separate them again. I actually prefer when they soften up, especially if I will reheat them. If the heat is too strong and you cook them for too long, they'll become hard.

9

You can eat these straight away, or you can make them in advance and quickly warm them up before serving (you can also use them cold). You can store them overnight on the counter, wrapped in a towel, or in the refrigerator for one day, in a covered container or plastic bag.

10

I love to make big batches, stack them with parchment paper squares and freeze them. You don't need to thaw them. Just drop them on a hot pan, and they'll be ready in a maximum of one minute. They can also be warmed in the oven. Just be careful; if you warm them for too long, they'll become chips or tostadas.

Notes

I recommend reading the entire post and seeing the picture guide before starting.

Gundry MD Ambassador Shop

You Might Also Like

21 Comments

  • Reply
    Marilyn Francis
    February 28, 2021 at 8:33 am

    how much olive oil ??????not a mind reader

    • Reply
      Claudia
      February 28, 2021 at 9:34 am

      Hi Marilyn, you don’t need to be a mind reader, you just need to take the time to read the entire post. As stated above: Quantities for 8-10 tortillas
      You need 200 grams of cassava flour, 3 tablespoons extra virgin olive oil, a pinch of salt and start with about 1/2 cup lukewarm water (the chances are you will add much more, but it also depends on your flour). You will add water until the dough will become homogeneous, well hydrated and pliable, but will stay hard. Knead it well for about 10 minutes, adding more water if necessary (like you would knead a normal bread), the dough will get elastic and sticky and it won’t break when you will roll out the tortillas.

      • Reply
        Melissa
        March 17, 2022 at 6:36 pm

        I think the blog say to use 1 and 1/2 cups of water at least that’s how I read it… I had soupy dough but still got it to work

        • Reply
          Claudia
          March 20, 2022 at 7:22 am

          Hi Melissa, yes, that’s the quantity you need for this recipe, but the water (at least the last 1/2 cup) is added gradually, as you are kneading the dough. I always end up adding 1 1/2 cup of water in the end, hence why I said you need about 1 1/2 cups. Cassava flour types and brands might differ, hence you might need more or less. If by any chance you end up with a watery consistency, just add more flour, it’s a forgiving recipe. Just keep in mind that it might take some time for the flour to absorb all the water (which you will notice when you are kneading). xx

  • Reply
    Amy g
    May 22, 2021 at 5:27 pm

    Worked beautifully for me Claudia, awesome recipe I even sub butter for the evoo for a rich butter flavor and it was nice for scrambled eggs in the tortilla. Appreciate your techniques and recipes

    • Reply
      Claudia
      May 23, 2021 at 3:30 am

      So happy it worked, thank you for letting us know about the substitution too, it’s great to know it works with butter. CC

  • Reply
    Jon
    August 25, 2021 at 6:07 pm

    Hello Claudia!

    I love tortillas, but I noticed the pillowing in the tortillas in your photos. I love that!
    I am on a quest to make pita bread. I want to open these up to put fillings in them.

    What changes do you suppose would consistently create a pita?

    • Reply
      Claudia
      August 30, 2021 at 1:47 am

      Hi Jon, have you tried my pita bread recipe? I think that one makes better pita-style bread. Otherwise, try to roll these tortillas thicker. You may need to finish cooking in the oven, I’m not sure. But if you want that pocket, maybe try the pita recipe first. xx

  • Reply
    Roxana
    February 4, 2022 at 8:03 am

    Hi Claudia,
    Can cassava flour be substituted with teff flour? I bought some teff flour and I do not know how to use it. 🙂
    Thanks!

    • Reply
      Claudia
      February 6, 2022 at 10:32 am

      Hi Roxana, not at all in this case. These two flours have different properties. xx

  • Reply
    Maiangela
    February 7, 2022 at 11:03 am

    Awesome recipe! Trying it now. It seems that with a little tweaking maybe, this could make a great pasta recipe, or pizza dough recipe. Thank you so much for all the wonderful recipes Claudia. It’s made my lectin free diet so much more fun and delicious!

    • Reply
      Claudia
      February 8, 2022 at 4:33 am

      Thank you so much, and you are right, the sky is the limit with this dough. Hugs, xx

  • Reply
    Angelica Barrera
    February 8, 2022 at 10:51 am

    Hi, how many calories per serving?

    • Reply
      Claudia
      February 8, 2022 at 11:19 am

      Hi Angelica, counting calories is not part of how I approach my diet unless I’m doing a 5-day fasting-mimicking diet. You can insert the ingredients in one of those apps that will tell you how many calories.

      • Reply
        Angelica Barrera
        February 8, 2022 at 1:49 pm

        Thank you

  • Reply
    Donna
    May 10, 2022 at 3:31 pm

    Easy Cassava Flour Tortillas Recipe (4-Ingredients)

    I can’t find a concise copy of the recipe anywhere on the recipe page, just your narrative down a very long page. Can you please send me the recipe itself? I’m going to struggle with the “grams” instead of “cups” and not having the recipe itself, outside your text. Please help

    Thanks,
    Donna

    • Reply
      Claudia
      May 12, 2022 at 4:45 am

      Hi Donna, everything you need to know to make these tortillas is in this post. You have to read it carefully to understand what elements you need to be able to make this recipe. A concise recipe card will not be enough for the first time you make these tortillas, that’s why I didn’t add one to the post. This is a very easy recipe, but you need to be aware of some things before you start. After you make it once, it will be very easy. Let’s say, the success of this recipe is more about the technique and the tools you use than the recipe itself. I hope this is helpful.

  • Reply
    Lisa
    September 18, 2022 at 7:41 pm

    Hi Claudia! Thank you so much for this delicious recipe. Just went on lectin-free diet & was missing bread so much, now I make these tortillas & they are a God send to me,! Couldn’t get the dough to come out elasticy, I used 1.6 cups of the cassava flour which I believe is 200 grams & only needed 1 cup of the water or it would have been soupy. The dough was sticky & it stuck to the rolling pin so I ended up just pressing it flat with my fingers. But they came out great, just like you said with brown blisters & air pockets. Your recipes have saved my gut, thank you thank you thank you!!!!!

    • Reply
      Claudia
      September 20, 2022 at 4:04 am

      Hi Lisa, so glad I can be of help. That’s so strange what happened to the tortillas. 200g of cassava flour is about 1 cup and 1 tablespoon. For this quantity, we need 1 1/2 cup of water. I wonder if there is something wrong with the flour you used? Can you tell me which brand you used? Maybe you used tapioca flour instead of cassava flour?

      • Reply
        Lisa
        September 29, 2022 at 10:26 am

        I used Food to Live cassava flour. I’m making more today, will see how it goes! What brand of cassava flour do you use?

        • Reply
          Claudia
          September 30, 2022 at 2:51 am

          I made these tortillas with many brands of cassava flour. But if I had a choice, I would use Otto’s. It is the best cassava flour I’ve tried so far, but unfortunately, hard to get in Europe. Please let me know how it goes, let’s troubleshoot this problem for you. xx

    Leave a Reply