Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Cassava Flour Tortillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

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, on medium high heat; 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.