These cassava flour tortillas use It's Just! Cassava Flour, olive oil and warm water to make six small skillet flatbreads. Baking soda and cream of tartar are included in this version. Allow about 15 minutes to prepare and 15 minutes to cook; timings vary with pan and dough thickness.
What texture should cassava tortilla dough have?
The dough should be soft and cohesive, not wet or crumbly. Flour brands absorb water differently, so treat the water quantity as a starting point. Make small adjustments before rolling rather than adding a large amount at once.
Is cassava flour the same as tapioca starch?
No. Use the product labeled Cassava Flour for this recipe, not the Tapioca Flour product. They are different ingredients and are not interchangeable here.
Why do homemade tortillas turn stiff?
Overcooking can dry out thin tortillas. Watch for light browning rather than a dark, crisp surface, and cover the cooked stack once it has cooled slightly. Roll evenly so the edges do not finish much earlier than the center.
How can I serve them?
Use the warm tortillas as small wraps or a side for a meal. Fillings are optional and are not included in the six-ingredient recipe or the preparation quantities.
Recipe development note
Adapted from published cassava tortilla methods. This version uses It's Just! Cassava Flour; it has not been independently kitchen-tested with this brand. Follow the dough cues and adjust water as needed. Check ingredient labels if managing food allergies.
Combine the cassava flour, salt, baking soda and cream of tartar in a bowl.
Rub in the olive oil for about 1 minute, until the mixture looks crumbly.
Add the warm water and knead for 2–3 minutes. Aim for soft, smooth dough that holds together. If it cracks, knead in water a teaspoon at a time; if sticky, add a light dusting of cassava flour.
Divide into 6 equal balls. Roll each between two sheets of parchment into a thin, roughly 6-inch circle. Peel away the parchment before cooking.
Heat a dry nonstick skillet over medium-high heat. Cook one tortilla at a time for about 1 minute per side, until light brown spots appear. Adjust the heat if it scorches; do not cook until stiff.
Let each tortilla cool briefly from hot to warm, then stack and cover with a clean towel. Serve warm.
