Ingredients
Method
- In a medium bowl, whisk together the cassava flour, tapioca flour, salt, and xanthan gum.
- Stir in the melted butter and hot water until thoroughly combined, about 1 ½-2 minutes. The dough should not stick to your finger.
- Divide the dough into 10 balls (about 43g each). Cover with a damp towel and let rest for 3-5 minutes.
- Place each dough ball between two pieces of parchment paper and press down lightly to form a thick disc.
- Roll the dough into a 6" circle (about 1/8” thick). If you have a tortilla press, use that.
- Heat a cast-iron skillet over medium-high heat. Remove tortillas from parchment.
- Cook each tortilla for 45-60 seconds per side until lightly browned and cooked through. Serve warm!
Notes
- Ensure your water is truly boiling for the best dough consistency.
- Don't overmix the dough after adding the hot water; just combine.
- If the dough feels too sticky, add a tiny bit more cassava flour; if too dry, a splash more hot water.
- Cook tortillas over medium-high heat for that perfect slightly browned finish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough after adding the hot water; just combine.
- If the dough feels too sticky, add a tiny bit more cassava flour; if too dry, a splash more hot water.
- Cook tortillas over medium-high heat for that perfect slightly browned finish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.