– 1 1/4 cup cassava flour (163 g) – 1/4 cup tapioca flour (26g) – 1/2 tsp salt ( I eyeball but probs do a bit more bc ~flavor~) – 1 cup hot water
Directions:
1. Heat water up in tea kettle or pot and then set aside. 2. Combine dry ingredients. Pour in 3/4 cup water to start and knead dough. Slowly add more water as needed to get yourself to a play dough consistency. It will feel hydrated but not sticky. I do about 2 more tbsp. This dough is pretty forgiving so even if you think you added too much just wait a minute for it to absorb. More than likely it will be fine and if not add just a sprinkle of cassava flour. 3. For burrito size tortillas, divide into 4 balls. If you have a tortilla press can go ahead and press between 2 pieces of parchment paper. Then again between 2 pieces of parchment paper, roll with a rolling pin for thinner circular shape to at least 8 inches diameter. Mine are around 8-9 inches. If yours circles look unsymmetrical it’s no biggie, as long as both sides are around the same diameter. 4. Heat large cast iron over medium high heat (I do mine at 6) 5. Carefully peel off top and bottom parchment paper. Plop into cast iron to cook for 45 sec. Flip and cook for 45 seconds. You’ll see it slightly puff up and see some brown spots. If cooking multiple at a time place on plate and cover with kitchen towel.
Note: – When I make these ahead of time I’ll just roll out the dough and then freeze between parchment paper. When ready to cook remove from freezer, carefully unstick from parchment paper and leave it sitting on parchment paper so you can easily slip off on cast iron. It will feel extra delicate, but after sitting out for a min or so to dethaw, cook as you typically would. – Using a scale will always get you the most accurate results! I just have a cheap one and gets the job done.
Revolutionary-Cod245
I was just debating if i should make these, or the pita bread version, which uses similar ingredients as i only have enough left for making one or the other. How do you like the flavor? Does it work, flavor wise, with both sweet and or savory items? I just tried the cassava irish soda bread with raisins substituting the shortening i didn’t have on hand
mrnoodledick
reminds me of wheat chappati – stacked with protein in it
4 Comments
Recipe link: [here](https://www.instagram.com/reel/C_q4SguSaG8/?igsh=MWxzb3hieHliZmY3dQ==)
Ingredients:
– 1 1/4 cup cassava flour (163 g)
– 1/4 cup tapioca flour (26g)
– 1/2 tsp salt ( I eyeball but probs do a bit more bc ~flavor~)
– 1 cup hot water
Directions:
1. Heat water up in tea kettle or pot and then set aside.
2. Combine dry ingredients. Pour in 3/4 cup water to start and knead dough. Slowly add more water as needed to get yourself to a play dough consistency. It will feel hydrated but not sticky. I do about 2 more tbsp. This dough is pretty forgiving so even if you think you added too much just wait a minute for it to absorb. More than likely it will be fine and if not add just a sprinkle of cassava flour.
3. For burrito size tortillas, divide into 4 balls. If you have a tortilla press can go ahead and press between 2 pieces of parchment paper. Then again between 2 pieces of parchment paper, roll with a rolling pin for thinner circular shape to at least 8 inches diameter. Mine are around 8-9 inches. If yours circles look unsymmetrical it’s no biggie, as long as both sides are around the same diameter.
4. Heat large cast iron over medium high heat (I do mine at 6)
5. Carefully peel off top and bottom parchment paper. Plop into cast iron to cook for 45 sec. Flip and cook for 45 seconds. You’ll see it slightly puff up and see some brown spots. If cooking multiple at a time place on plate and cover with kitchen towel.
Note:
– When I make these ahead of time I’ll just roll out the dough and then freeze between parchment paper. When ready to cook remove from freezer, carefully unstick from parchment paper and leave it sitting on parchment paper so you can easily slip off on cast iron. It will feel extra delicate, but after sitting out for a min or so to dethaw, cook as you typically would.
– Using a scale will always get you the most accurate results! I just have a cheap one and gets the job done.
I was just debating if i should make these, or the pita bread version, which uses similar ingredients as i only have enough left for making one or the other. How do you like the flavor? Does it work, flavor wise, with both sweet and or savory items? I just tried the cassava irish soda bread with raisins substituting the shortening i didn’t have on hand
reminds me of wheat chappati – stacked with protein in it
It doesn’t look cooked though