Paleo Cassava Flour Tortillas

We tried 4-5 different paleo tortilla recipes, but in the end I liked this basic recipe the best. If you haven’t made tortillas before, it’s a little bit of a labor of love to make them thin enough, but it gets better with practice!

It’s a skill worth learning as store bought ones are about $1 PER tortilla. Homemade ones cost $2 to make the whole batch of 8-10 tortillas (depending on size). These are gluten-free and nut-free.

Paleo Cassava Flour Tortillas

Ingredients

  • 2 cups cassava flour
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 1/2 - 2 cups warm water

Instructions

  1. Combine flour and salt in a medium bowl. Pour in oil and mix in with hands. Add 1 1/2 cups warm water, stirring until combined. Knead, adding enough water for dough to hold together, mixing in all the crumbs, but dough should not be sticky.
  2. Take a small ball of dough (about golf ball size but bigger = bigger tortilla) and place between two sheets of parchment paper. Roll out, keeping dough between parchment, until very thin. Carefully remove top parchment paper.
  3. Heat a skillet or pan to medium-low heat (I use my large electric skillet for this to do 2 at a time). Carefully transfer tortilla to pan to cook. I do this by putting my hand under the remaining parchment paper, then quickly flipping tortilla onto the pan with hand now palm down. Carefully peel off the second piece of parchment.
  4. Tortilla is ready to be flipped when air bubbles form (approximately 1-2 minutes). Each side should be slightly browned.
  5. Store by sandwiching each tortilla between two pieces of parchment, inside a ziplock bag. Doing so when they are warm will help them stay soft. Refrigerate leftovers, heating slightly if they become hard to soften up.