These plant-based tortillas feature a delightful blend of cassava and almond flours, creating a deliciously nutty and gluten-free wrap that's perfect for any filling. Infused with tapioca flour for a perfectly soft and pliable texture, they offer a satisfying bite that holds together beautifully. Lightly toasted, these tortillas deliver a delectable, warm embrace for your favorite toppings and fillings.
Ingredients:
1 cup Cassava Flour
1/2 cup Almond Flour
1/4 cup Tapioca Flour (for elasticity)
1/4 tsp Salt
1/4 tsp Baking Powder
2 Tbsp Olive Oil or Avocado Oil
1/2 cup Warm Water (adjust as needed)
Instructions
In a large bowl, whisk together the cassava flour, almond flour, tapioca flour, salt, and baking powder.
Add the olive oil to the dry ingredients and mix until the mixture resembles coarse crumbs.
Gradually add warm water, a little at a time, mixing continuously until a soft dough forms. You may need slightly more or less water, so add it gradually. The dough should be smooth and slightly sticky but not too wet.
Turn the dough out onto a clean surface and knead for about 2 minutes until smooth.
Divide the dough into 6-8 equal portions and roll each portion into a ball.
Using a rolling pin or tortilla press, flatten each ball between two sheets of parchment paper to your desired thickness (about 1/8 inch thick works well).
Heat a non-stick skillet or cast-iron pan over medium heat. Place one tortilla in the skillet and cook for about 1-2 minutes on each side, or until small brown spots appear and the tortilla starts to puff up. Adjust the heat as needed to avoid burning.
Place the cooked tortillas in a clean kitchen towel to keep them warm and soft while you cook the remaining tortillas.
Enjoy the tortillas warm with your favorite fillings or toppings!
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