Cassava Tortilla Recipe
These cassava flour tortillas are soft, flexible, and so easy to make at home—no gluten, no grains, no fuss. A splash of fresh lime juice and zest gives each tortilla a subtle, zesty twist that’s perfect for tacos, wraps, or your favorite weeknight dinner.
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Servings: 8 tortillas
Equipment
- 1 tortilla press or rolling pin
- 1 large skillet cast-iron or non stick
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1½ cup (180 grams) cassava flour
- ½ teaspoon fine sea salt
- 3 tablespoons coconut oil avocado oil, or olive oil
- zest of 1 fresh lime
- 2 tablespoons fresh lime juice
- ½ cup (118 grams) warm water plus extra if too dry
Instructions
- Prepare 2 square 7-inch pieces of parchment paper. Set aside.
- In a large bowl, combine cassava flour and sea salt. Stir well to ensure the salt is evenly distributed.1½ cup cassava flour, ½ teaspoon fine sea salt
- Add the oil to the dry ingredients. Use the tines of a fork to press the oil into the flour until the mixture resembles coarse crumbs.3 tablespoons coconut oil
- Stir in the lime zest, lime juice, and warm water. Mix with a fork until the dough begins to come together, then knead with your hands to form a smooth, pliable dough ball.zest of 1 fresh lime, 2 tablespoons fresh lime juice, ½ cup warm water
- Divide dough into 8 equal pieces and roll each into a ball. Cover the dough balls with a damp towel to prevent drying out while you work.
- Using a tortilla press or rolling pin, flatten each ball of dough between two sheets of parchment paper. Aim for a thickness of about ⅛ inch. Don’t worry if the tortillas aren’t perfectly round.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Place one flattened dough piece in the dry pan. When air bubbles form, flip the tortilla and cook for another 30–60 seconds on the other side. Repeat with the remaining dough balls.
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Notes
- Warm water is key: Using warm (not hot) water helps the dough come together smoothly and remain pliable.
- Don’t skip the parchment: Flattening the dough between parchment paper prevents sticking, especially if you’re using a rolling pin.
- Avoid overcooking: Cook tortillas until lightly golden but still soft. Overcooking can make them stiff and harder to fold.
- Keep tortillas warm: Stack cooked tortillas between parchment paper and wrap them in a clean kitchen towel to keep them warm and pliable.
- Store: Keep in the refrigerator in an airtight container for up to 5 days. Warm tortilla on a dry skillet over medium heat to refresh.
- Meal prep: The cassava dough balls can be frozen covered in plastic wrap in an airtight container. Thaw completely before pressing into cassava tortillas.
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