Paleo Cassava Tortillas

​These cassava tortillas are so yummy and simple and healthy to make.  My children eat them right up plain and with things on them.  We love them with butter and sea salt, as black bean, sweet potatoes and guacamole tacos, filled with taco meat and taco fixings, egg burrito/tacos, and in the summer with fresh tomato, cheddar cheese, olive oil and sea salt.  There are endless possibilities.  We are so thankful to our friends for teaching us how to make these at our all church camping trip last summer.  I need to find a source where we can get cassava in bulk because we love these tortillas so much!    

You will need:

Cassava flour I believe any kind will do.  This is what we get.  

Avocado oil  or Extra Virgin Olive Oil ​- I normally use Avocado Oil 

​Sea Salt

Water (we use a Berkey to purify our water)

​Directions:  ​I do not have specific measurements as I have never measured for this recipe so I will show you the steps and show you how I was taught. 

​​Step 1 - Put cassava flour into the bowl.  I usually use about 2/3 of a 2lb bag.  This will make a bunch of tortillas for my family of 7 (Around 35 tortillas?)

Step 2 - Add some salt to taste just a little poured out in your hand depending on how much cassava flour you are using.  You don't need to add it either.  Many times I forget to add it.

Step 3 - Pour Avocado Oil (or Olive Oil) over the cassava flour.  It needs to be enough oil to look like this when poured in and then mixed.  So there is not enough oil to make it wet, but enough to know that it is there.  

​Step 4 - Add water.  Cassava flour is a very thirsty flour so you will need to add a lot of water.  Just keep mixing and adding water until it pulls away from the sides of the bowl and makes a nice ball. You will be surprised how much water is needed.  If it is too wet and sticky then you can just add a little more cassava flour until it is the right consistency.  

​Step 5 - Make balls with the dough.  The size of ball will depend on the size of tortilla you want.  I usually make balls about the size of a golf ball but they can be larger or smaller.  

Step 6 - Put the ball on a large piece of parchment paper.  Place another piece of parchment paper on top of it.  

​Step ​7 - Use a plate to flatten the ball into a tortilla.  Someday I might buy a  tortilla press, but for now this works.  

Step 8 - Take off the top piece of parchment paper and then take the other one and flip the tortilla over onto your hand and peel off the paper tortilla onto your hand​.  Then I just take the tortilla and flip it onto the skillet.  There is no need to add oil or anything as there is already oil in the tortilla.  You can add oil if it is sticking, but I haven't had to do that.  

Step 9 - Wait until the top of the tortilla is starting to change color before you try to flip it as it will stick to your spatula.  Then cook it until both sides are bubbly with a little brown. Sometimes the whole tortilla starts to puff up which is fun.  

Here you can see the ways the tortillas cook.  The lightest one was just added, the one beside it is only cooked on the bottom and ready to turn, then the top ones are cooked on both sides but still need to be turned over one more time.  The middle ones with the little bit of brown are done and ready to be taken off.  

​Step 10 - Enjoy your tortillas any way you like them.  We love them with butter and sea salt, as black bean, sweet potatoes and guacamole tacos, filled with taco meat and taco fixings, egg burrito/tacos, and in the summer with fresh tomato, cheddar cheese, olive oil and sea salt.  They have such a mild taste they could be used for so much more.  Some ideas might be individual pizzas, any kind of taco, fajitas, breakfast burrito/tacos, turkey roll-ups, peanut butter and jelly.  There are endless options for these. Enjoy!!!

​"I'd rather give my children a life of adventure than

a house full of stuff and a schedule full of activities."