4-Ingredient Cassava Flour Tortillas | GF, Paleo + Nut-Free! | A Sweet Pea Chef

Combine cassava flour and sea salt in a large bowl and whisk until combined.

Add melted coconut oil and warm water to the bowl and stir together.

When the mixture becomes crumbly, use your hands to knead it into a ball of dough.

If the dough is too crumbly, add a little more melted coconut oil or warm water.

If the dough is too sticky, add a bit more cassava flour and knead again.

Transfer the dough to a flat, dry surface and form it into a log.

Divide the log into six equal portions using a knife, kitchen scraper, or dental floss.

To flatten the dough into tortillas, use either a rolling pin or a tortilla press.

For the rolling pin method, place a dough ball between two sheets of parchment paper and roll it out into a circle.

For the tortilla press method, place a dough ball on parchment paper in the press, cover with another sheet of parchment, and press down firmly.

Store the pressed tortillas between parchment paper while repeating the process with the remaining dough balls.

Equipment Needed

Spice Level:

Dietary