These Cassava Flour Tortillas are soft, pliable, foldable tortillas, much like wheat flour tortillas. They're easy to make with only four ingredients, prepared in a similar method to the way you would cook pancakes. There's no rolling pin, tortilla press, or dry, cracking dough involved!
Cassava flour has great flavour! It doesn't need much else to taste good.
My Gluten Free Tortillas follow a similar cooking method. And, yes, this recipe is gluten free, too! In fact, this is a paleo, grain free, nut free, dairy free recipe.
Each tortilla cooks in about two-and-a-half minutes, so if you can cook more than one at a time, they're pretty quick!
- Cassava Flour - the dried, ground root of the cassava plant. It has excellent flavour and imparts a wheat-like texture. Don't substitute tapioca flour; it's a very different thing.
- Sea Salt - to enhance the great flavour of cassava
- Egg - holds the tortillas together for this unique cooking method
See recipe card for quantities.
Stir together the salt and flour. Then whisk in the egg and water.
The batter should be very thin.
Oil a well-seasoned cast iron skillet very lightly. Put it over medium-high heat. Pour a quarter cup of batter into the pan, and smooth it out into a round shape with the back of a spoon.
Cook it until it appears dry and you can slide a lifter underneath it, about 2 minutes. Flip the tortilla over and cook it about 30 seconds on the second side.
Enjoy your tortillas while they're warm and fresh.
Hint: You may need to adjust your heat, depending on the individual cooktop.
Cassava flour comes from the root of the cassava plant, also known as yuca or manioc. It is peeled, dried, and ground into flour.
Unlike tapioca, which also comes from the cassava plant, cassava flour is much less processed. It's a good source of Vitamin C, thiamine, riboflavin, and niacin. It's also a source of resistant starch, which may nurture beneficial gut bacteria.
I make my tortillas in a well-seasoned cast iron skillet. You could cook several at one time on a nonstick griddle.
If you can't lift the tortillas out of the pan to flip them over, you might need to leave them a little longer or add a little oil to the pan for the next one.
Cassava Tortillas are really best enjoyed fresh and warm, but store any leftovers in an airtight container in the refrigerator. Warm each one up in a hot pan for a moment on each side before serving again.
What to Make with Cassava Flour Tortillas
Cassava Flour Tortillas
- cast iron frying pan
- 1 cup cassava flour
- ¼ teaspoon fine sea salt
- 1 egg
- 1 ¼ cup water
- Whisk together the salt and flour. Whisk in the egg. Then whisk in the water until the batter is smooth. It will be a very thin batter.1 cup cassava flour, ¼ teaspoon fine sea salt, 1 egg, 1 ¼ cup water
- Heat a cast iron skillet over medium-high heat. Rub just a little oil over the bottom of the pan with a paper towel.
- For each tortilla, pour ¼ cup batter into the pan. Smooth it out into a nice, round shape with the back of a spoon.
- Cook for about 2 minutes on the first side, until the top looks dry, and you can slide a lifter beneath it.
- Flip the tortilla over and cook about 30 seconds on the second side. Remove and keep warm to serve.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove