I'm not a fan of other grain-free tortillas ... they crumble and don't bend well. Then I discovered these Fab 'n Fast Cassava Tortillas.
I took them right off the Otto's Cassava Flour bag. Cassava is considered Paleo as it's yucca root ... an acceptable root vegetable. And I use it in several other Paleo recipes including Fab 'n Fast Chicken and Curried Dumplings Soup.
These are ultimately bendable ... but a little chewier than normal tortillas no matter what size you make them. Great for all sorts of things besides tacos.
I love them so much that I even bought a tortilla press! As the size of these is important ... but ultimately forgiving. Press them too much and they rip ... too little and they're chunky ... but still bend. I like to get them around six inches.
The tortilla press makes them Fab 'n Fast as you can stir, roll, press and cook the 6 this makes in about 15 minutes. And they only have four ingredients. Use them in my Fab 'n Fast Paleo Tacos recipe and you'll want more. Eat 'em UP!
AuthorJill PlaceFour-ingredient Fab 'n Fast Paleo tortillas that are beautifully bendable, simply crafted, and scrumptious folded around Paleo tacos or rolled into wraps. OLE!
Whisk together the flour and salt. Add the oil and warm water and knead with your hands until the dough is nice and smooth. The dough should not be dry or too wet and sticky (I added a couple more Tbsps of water gradually until the right consistency).
Divide unto six portions and roll each into a ball with your hands. Press into a six-inch round with a tortilla press or roll each with a rolling pin between two sheets of parchment paper into six-inch rounds.
Heat a dry skillet over medium-high heat. Add the tortilla and cook about one minute until air bubbles form. Flip and cook until lightly brown on both sides, about two minutes.
Cool, stack, and use immediately. Or store in the fridge until ready to use.
Ingredients
Directions
Whisk together the flour and salt. Add the oil and warm water and knead with your hands until the dough is nice and smooth. The dough should not be dry or too wet and sticky (I added a couple more Tbsps of water gradually until the right consistency).
Divide unto six portions and roll each into a ball with your hands. Press into a six-inch round with a tortilla press or roll each with a rolling pin between two sheets of parchment paper into six-inch rounds.
Heat a dry skillet over medium-high heat. Add the tortilla and cook about one minute until air bubbles form. Flip and cook until lightly brown on both sides, about two minutes.
Cool, stack, and use immediately. Or store in the fridge until ready to use.
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