Yield: 10-12 tortillas
Ingredients:
2 cups JEB FOODS Cassava Flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder (gluten-free)
1/4 cup olive oil or avocado oil
1 cup warm water
Instructions:
- In a large mixing bowl, whisk together the cassava flour, sea salt, and gluten-free baking powder.
- Add the olive oil or avocado oil to the dry mixture, and mix thoroughly using a fork or your hands until the mixture resembles coarse crumbs.
- Slowly pour the warm water into the mixture, stirring continuously, until a soft and pliable dough forms. You may not need to use the entire cup of water, so add it gradually. If the dough is too sticky, add a bit more cassava flour; if it’s too dry, add a little more water.
- Let the dough rest for 5 minutes to allow the flour to hydrate.
- Divide the dough into 10-12 equal portions, and roll each portion into a smooth ball.
- Preheat a non-stick skillet or griddle over medium heat.
- Place a piece of parchment paper or plastic wrap on your work surface. Place a dough ball in the center and cover it with another piece of parchment paper or plastic wrap. Use a rolling pin or tortilla press to flatten the dough ball into a thin, round tortilla, about 6-8 inches in diameter.
- Carefully peel the tortilla off the parchment paper or plastic wrap, and place it onto the preheated skillet. Cook for 1-2 minutes on each side, or until the tortilla puffs up slightly and has golden-brown spots.
- Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining dough balls.
- Serve your gluten-free JEB FOODS Cassava Flour Tortillas warm with your favorite fillings or toppings. Enjoy!
- Storage: Store any leftover tortillas in an airtight container or resealable plastic bag in the refrigerator for up to a week. You can also freeze them for up to 2 months. To reheat, simply warm them in a skillet over low heat or in the microwave for a few seconds.
