Homemade Cassava Tortillas - Only One Ingredient

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil adds flavor while being healthier.

baking powder

🥗Healthier: baking soda

💰Cheaper: none

Baking soda can be used but may alter texture.

Pour enough water in a pot to cover the cassava.

Add 1 teaspoon of salt to the water.

Bring the water to a boil and cook the cassava over medium heat for 25 minutes or until soft.

Check if the cassava is ready by poking it with a fork; if it is soft, it is done.

Remove the cassava from the pot and set it on a plate to cool for 10 to 15 minutes.

Cut a quart-size zipper bag to use for rolling out the tortillas, cutting off the top and both sides, leaving the bottom intact.

Pick out the softest pieces of cassava for mashing, discarding any hard pieces and removing the long vein from the middle.

Mash the cassava with a fork, then use your hands to knead it until smooth, about 3 to 5 minutes.

Cut the mashed cassava into equal pieces based on desired tortilla size.

Roll each piece into a ball.

Open the plastic bag and place one ball of dough on one side, then cover it with the other side of the bag.

Use a rolling pin to roll out the dough, turning it to achieve the desired thickness and roundness.

Preheat a frying pan over medium-high heat.

Cook each tortilla for 30 seconds on one side, then flip and cook for another 30 seconds, and flip again to cook for an additional 30 seconds until it swells up.

Remove the tortilla from the pan and let it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary