This grain-free homemade cassava flour tortilla with lime recipe is super easy to make. They work great with tacos, fajitas, quesadillas or wraps, and the addition of lime adds a bright and zesty flavor.
Prepare 2 square 7-inch pieces of unbleached parchment paper.
In a large bowl, whisk together flour and salt until thoroughly incorporated.
Use the tines of a fork or pastry cutter to press the coconut oil into the dry ingredients repeatedly until the oil is evenly distributed and the dough is pea sized and crumbly.
Add the lime zest, lime juice and warm water. Continue to press with the tines of your fork or pastry cutter, then mix the dough until it starts to come together.
Shape the dough into a large ball with your hands.
Cut the dough ball into 8 equal pieces with a sharp knife and roll into separate balls.
Rest the dough balls under a barely damp towel while you press each tortilla.
Heat a large cast iron or ceramic non-stick pan over medium heat until good and hot.
Using your tortilla press or rolling pin, place a rounded dough ball between the parchment paper and press or roll until flattened to about ⅛-inch thick.
Place flattened dough in hot pan by carefully removing the top layer of parchment, flipping the dough into the pan, then slowly peeling off the bottom parchment (which is now on top).
Cook for 30-60 seconds per side. Repeat steps 9-11 until you have cooked all the tortillas.
Cover the cooked tortillas on a dish with a dry towel and squares of parchment paper between each tortilla to prevent sticking.
Notes
Overcooking tortillas will make them crisp and difficult to fold. If this happens, just break them up and use as tortilla chips.Best eaten fresh. You can refrigerate if necessary in an airtight container with parchment between each tortilla. They will last a couple of days in fridge.Freeze on a baking tray in a single layer, then stack with parchment paper in between layers. Place in an airtight container in the freezer for 2-3 months.