- 1 cup cassava flour
- 2 tablespoons avocado oil or melted lard
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt
- Place all of the ingredients in a medium mixing bowl.
- Add 1/2 cup water and mix well to combine. Knead a couple of times with your hands, adding more water if necessary – you want the dough to be smooth and pliable. When you roll a small amount into a ball and squish it, it shouldn’t crack and fall apart.
- Divide dough into 8 sections and roll into balls
- Cut 9 squares of parchment paper into roughly 7 inch squares.
- Make the tortillas:
-If using a tortilla press, place one parchment square on the bottom of the press, set one of the balls on top of it, and place another square on the top of the press. Close the press to flatten, and then rotate the tortilla 180 degrees and press again. Repeat with the remaining dough balls, re-using one of the parchment squares for the next ball. (see the video above- it will make it much clearer!)
– If using a rolling pin, roll each ball between two pieces of parchment paper as thin as you can get it.
- Heat a heavy, cast iron if you’ve got it, skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side, until browned in spots and possibly puffed up a bit.
- Wrap the tortillas in aluminum foil as you make them to keep them warm.
Tortillas can be stored at room temperature for two days, and then refrigerated for 5-7 days or frozen for up to 6 months.
To reheat the tortillas: Place in a hot dry pan or directly over a flame or grill to char them a little.
Keywords: tortillas, gluten-free tortillas, easy gluten-free flour tortillas