Here’s a step-by-step guide to making cassava starch tortillas! These tortillas are soft, pliable, and perfect for tacos, wraps, or quesadillas.

Ingredients

• 1 ½ cups cassava starch
• ¼ tsp salt
• ½ cup hot water
• 2 tbsp oil (olive oil, avocado oil, or melted coconut oil)

Instructions

1. Mix Dry Ingredients:

In a medium bowl, whisk together the cassava starch and salt.

2. Add Wet Ingredients:

• Gradually pour in the hot water while mixing with a spoon or spatula.
• Add the oil and continue mixing until the dough comes together.

3. Knead the Dough:

Once the dough is cool enough to handle, knead it with your hands for about 2-3 minutes until it becomes smooth and pliable. If the dough feels too dry, add a teaspoon of water at a time. If it’s too sticky, sprinkle in a bit more cassava starch.

4. Divide the Dough:

Divide the dough into 8-10 equal portions. Roll each portion into a small ball.

5. Roll Out the Tortillas:

• Place a ball of dough between two sheets of parchment paper.
• Use a rolling pin to roll it out into a thin, round tortilla (about 6 inches in diameter).

6. Heat a Skillet:

Preheat a dry, non-stick skillet or griddle over medium heat.

7. Cook the Tortillas:

• Place a rolled-out tortilla onto the hot skillet.
• Cook for 30-45 seconds on the first side, until bubbles form.
• Flip and cook for another 30 seconds on the other side.
• Repeat with the remaining dough balls.

8. Keep Warm:

Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them warm and pliable.

Tips for Success:

• Storage: Store leftover tortillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before using.
• Freezing: You can freeze cooked tortillas. Layer parchment paper between each tortilla to prevent sticking, and store them in a freezer-safe bag for up to 1 month.
• Adjust Texture: If your tortillas crack, your dough might need a little more water or oil. Add small amounts and knead again.