Cassava Flour Tortillas

To a medium bowl, add cassava flour (0.75 cup), tapioca starch (2 tbsp), and sea salt (0.5 tsp). Whisk to combine. Add warm water (0.67 cup) and plant butter (0.25 cup). Stir using a spatula or wooden spoon until the mixture has a texture that’s slightly softer than Play-Doh. If too dry, add more warm water (1 tbsp) at a time. If too sticky, add more cassava flour (1 tsp) at a time. Shape the dough into a ball and cut it into 6 equal pieces for taco-sized tortillas. Start 1m timer

Place a piece of parchment paper onto your work surface and dust lightly with more [cassava flour]. Place a portion of dough onto the center of the [cassava flour] and dust with more flour. Use your hands to flatten the dough and shape it into a disk. Now use a rolling pin to roll the dough out to ~7 inches, adding more flour to the top of the dough if it begins to stick. Roll from the center out, turning the paper in 0.25-circle movements and repeating until thin.

Heat a cast iron skillet or non-stick pan over medium-high heat. Flip the tortilla into your hand and gently peel off the parchment paper before flipping it onto the skillet. Cook for ~30 seconds until the tortilla begins to bubble, then flip and cook for another 30-45 seconds. Start 1m timer

While waiting for the first tortilla to cook, roll out the next one. To ease the process, cook a tortilla, remove it from the pan, and turn the heat to low before rolling out the next one.

Serve the [tortillas] warm with your desired fillings such as [tacos], small burritos, quesadillas, and enchiladas. Their neutral flavor and pliable texture also make them satisfying to tear and dip into dals and curries.

Leftover [tortillas] will keep stored in an airtight container in the refrigerator for 5-7 days or in the freezer for 1 month (separated by pieces of parchment paper). Reheat in a skillet on the stove when ready to enjoy.