Ingredients:

  • 1.5 cups cassava flour (approx. 190g)
  • 0.5 tsp fine sea salt
  • 2 tbsp avocado oil
  • 0.75 cup warm water

Instructions:

  1. In a wide bowl, whisk the 1.5 cups cassava flour and 0.5 tsp salt. Pour in the 2 tbsp avocado oil and 0.75 cup warm water. Use a sturdy fork to mash the liquid into the flour until it looks like shaggy crumbles.
  2. Reach in with your hands and knead the dough for about 1 minute inside the bowl. It should feel like soft clay. Divide the dough into 10 equal pieces, rolling each into a smooth ball about the size of a golf ball.
  3. Place a dough ball between two sheets of parchment and press firmly.
  4. Peel the top layer off, flip it onto your hand, and carefully remove the second layer. Lay the tortilla into a preheated dry skillet over medium high heat.
  5. Cook for 1 minute until the surface starts to bubble and the bottom has golden spots. Flip and cook for another 30 to 45 seconds. Immediately move the hot tortilla to a plate and cover it with a clean kitchen towel.