Cassava Flour Tortillas
 
 
Author:
Ingredients
Instructions
  1. In a lid or small pot, warm up ⅔ cup purified water, set aside.
  2. Pour the dry ingredients into a bowl or pot.
  3. Make a well in the middle of the dry mix, and add the water and oil (if using coconut oil, melt it first).
  4. Mix well with a spoon.
  5. Knead the dough a bit with your squeaky clean hands.
  6. Remove the dough from the pot and roll into a log.
  7. Cut dough into six equal pieces.
  8. Roll each piece into a smooth ball.
  9. Keep dough balls covered so they don't dry out.
  10. Preheat your pan to medium-hot, with just a dab of coconut oil.
  11. Place a ball of dough into the center of the ziploc.
  12. Gently press the ball flat with your hand.
  13. Using a fuel or water bottle (if you don’t use bottles, get creative), roll out the tortilla slowly until it’s really thin, about ⅛ inch thick. It will be about 6” in diameter.
  14. HINT: The edges will want crack. If you turn the bottle and roll along the edge, you can repair it.
  15. Open the zipoc, slide your hand in palm down between the top layer of bag and the tortilla.
  16. Flip the bag over so the tortilla is resting on your hand.
  17. Lift the plastic up away from the tortilla.
  18. Slide the tortilla out of the bag on your hand.
  19. Remark to your campmates how awesomely easy that was.
  20. Place the tortilla in the hot pan for cooking.
  21. Immediately flip it so both sides have oil.
  22. At medium to med-high heat, cook the tortilla until the bottom side has light golden brown spots.
  23. Flip the tortilla and cook till light golden brown.
  24. Remove from pan and eat asap – they are best when warm.
  25. Remember to put a dab of coconut oil in the pan for the next tortilla.
Recipe by Backcountry Paleo at https://www.backcountrypaleo.com/cassava-flour-tortillas/