How To Make the Best Cassava Flour Tortillas Recipe | Well+Good

, Paige Lindgren shares her dupe on a fan-favorite product—cassava flour tortillas. She starts by combining one and a half cups of cassava flour, one-quarter cup of olive oil, three-fourths cup of warm water, and a pinch of salt in a large bowl. Next, she recommends adding a splash of apple cider vinegar if you have it at hand, which can add a hint of tanginess, although it’s optional.

Using a fork, she stirs the mixture. Once the wet and dry ingredients are mixed, she uses her hands to knead the dough into a uniform ball. After she divides the dough into equal, smaller portions to form the individual tortillas, and uses her hands to shape them into a flat disk. However, you can also use a rolling pin or a tortilla press for a more uniform shape and thickness.

Lastly, she adds the flattened tortilla to a pan over medium heat for one to two minutes per side, or until light brown spots appear. Lindgren also says that they store well in the refrigerator, and she recommends making them ahead of time to enjoy all week long.Salt, to taste 1. Combine the cassava flour, olive oil, water, and salt in a large bowl. Mix with a fork to combine.3. Divide the dough into equal portions. Flatten the dough into a flat disk using a rolling pin or a tortilla press.

4. On a pan over medium heat, cook the tortilla for one to two minutes per side or until light brown spots appear.

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