Cassava Flour Tortillas.
Yummy flexible flour tortillas, I can't believe they're gluten free!
Equipment
- Tortilla Press (8 inch)
- frying pan (9.5 inch)
- Parchment Paper
Ingredients
- 180 g cassava flour
- 340 ml warm water
- 45 ml oil
- ½ tsp salt
Instructions
- Mix all the ingredients together and kneed into a smooth dough.
- Divide the dough into 8 balls.
- Press the balls with a tortilla press, make sure to use two sheets of parchment paper.
- Heat up a pan and bake the tortillas on medium high heat.
- Flip the tortilla once its brown. Make sure not to burn them, if they are browning too quickly, turn down the heat a little.
- Store the baked tortillas in a tea towel to keep them warm. They should be very soft and elastic. They almost seemed like crepes to me.
- Serve with your favorite fillings.
Notes
If the dough is too sticky add a little bit of flour, if it is too dry add a little bit of water. This recipe works best with a very fine cassava flour, there are also coarser flours available, but the tortillas would turn out thicker and more brittle. Different brands of cassava flour vary in quality, some might absorb more liquid than others.