Paleo Tortillas
These grain-free tortillas not only taste great but they are also soft and pliable.
Servings: 10
Ingredients
- 1 cup super fine almond flour
- 1 cup cassava flour divided into ¾ C and ½ C
- 4 tablespoons olive oil I prefer light olive oil or 3 tablespoons of melted ghee
- 2/3 cup warm water
- ¾ teaspoon sea salt
- ¼ teaspoon garlic powder optional
Instructions
- Mix your dry ingredients. Use only ¾ c of cassava flour to start, almond flour, salt, and garlic powder.
- Next mix in your wet ingredients. Water and oil. Mix well until fully combined. Dough will be soft.
- Slowly add in the ¼ c of cassava flour. This should firm up your dough a bit, but it will still be soft.
- Knead the dough in your bowl for around 30 seconds.
- Using a tablespoon to scoop out your dough and roll into around 12 balls.
- Using a tortilla press or frying pan place dough ball in between 2 pieces of parchment and press down firmly. Peel away parchment and place on hot frying pan or griddle to cook. I use med to high heat. Flip when bubbling and golden in color. Could take 1-2 mins per side depending on how you are cooking them.
Notes
*If you are having a hard time getting the dough to peel off the parchment you can try two things. One is not to make your tortillas too thin (press lighter or don’t roll out so thin). The second thing is to add a tablespoon or two more of cassava flour if you feel like your dough is too wet. Do not be afraid to tinker with the dough as you cannot over handle it.
*Different brands of cassava flour will yield different results…I used Bob Red Mills. Also, the consistency of your measurements can throw things off sometimes as well.
*I have a reel on Instagram showing you how to make them. Check it out!