Cassava Tortillas
These are great and they will keep for about a week in the refrigerator. The only thing that's complicated about them is that cassava flour is not very consistent from brand to brand and because it's not very consistent one flour could take quite a bit more water than another and if the flour is very course the tortillas may be a little difficult to handle until they start cooking. No matter what, it's worth making them. They taste more like flour tortillas and are flexible. I've learned that I really need resistant starches in my diet. These are great, as are the spinach ones, the green banana flour tortillas, sometimes I make almond flour tortillas (easiest, but I feel like I use a lot of almond flour and like to mix it up) and I'm working on some hemp tortillas, stay tuned.
Equipment
- 1 Medium bowl, heat safe
- 1 Medium bowl, heat safe
Ingredients
- 1 cup Cassava Flour
- 3/4 cup Very Hot Water
- 2 tbsp Avocado Oil
- 1/2 tsp Salt
Instructions
- Place all of the ingredients in a bowl and mix with a fork.
- When fully mixed the texture of the dough should be very stretchy without feeling sticky. It should feel a little like playdough. When you try to press it flat with your fingers it may crack at the edges. If the dough seems too stiff and dry mix in more hot water. If it is sticky or falls apart and separates when you pinch it add more flour.
- Separate into 6-8 evenly sized balls (6 for larger tortillas, 8 for smaller ones).
- Place a piece of parchment on your tortilla press and the ball on top if it. Slightly more toward the hinge of the press than in the center.
- Place a piece of parchment over the ball close the press and close the hinge.
- If the dough is the right consistency you will have a tortilla that is thin and easy to remove from the parchment.
- Place it in a pan over medium low heat (do not try to move it until it has cooked through), my pan holds 3 at a time. Cook covered for 2-4 minutes or until bubbles form in the tortilla and they are easy to move and hold their shape.
- Flip them and cook covered for 2-4 minutes on the other side. (If you have a lot of condensation on your frying pan lid, dry it off.)
- They should be well cooked, if you feel they are not done enough flip them and continue cooking. Remove them as they are done and replace their spot with an uncooked tortilla. When they are cooked they are flexible and stretchy.
Notes
Have I mentioned that I love tacos. These are great tortillas, but we really like the banana flour ones and the hemp ones that I've been working on. These are very mild. If you are missing flour tortillas, you will love them.
I like the stronger flavor of the green banana flour ones and the spinach ones, but not always. It's fun to mix it up. Taco tues, weds, thurs, sat... 😛