Cassava Flour Tortillas
Servings 8 tortillas
Ingredients
- 1 cup cassava flour
- 2 tablespoons ground flaxseed
- 2 tablespoons arrowroot powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- 3/4 cup warm water
Instructions
- Whisk the cassava flour, ground flax, arrowroot powder, and sea salt together in a large mixing bowl.
- Add the oil and work it into the flour until small crumbles start to form.
- Gradually add the warm water, a little at a time, and begin kneading into the dough. Add enough water until the dough is moist, but not sticky.
- Divide the dough into 8 equal portions and roll into balls. Place each ball between two pieces of parchment paper and use a rolling pin to flatten into thin circular shapes.
- Preheat a dry, heavy skillet on the stove over medium-high heat.
- Store the tortillas in a covered container in the refrigerator for up to a week.
Notes
Olive oil can be substituted with coconut oil, ghee, or lard.