- ¾ c Cassava flour
- ¼ tsp sea salt
- 2 Tbsp olive oil
- 2/3 c warm water
- Whisk together the flour and salt. Add oil and warm water. Knead until the dough is smooth. The dough should not be dry or too wet and sticky.
- Divide into 6 balls.
- Roll each dough ball between two pieces of parchment paper until thin. If you have it, you can also use a tortilla press.
- Heat a dry skillet over medium high heat. Once heated, place tortilla on skillet. Wait for the air bubbles to form (appx 1 minute) and flip. Each side should be slightly browned.
- Allow tortilla to cool on a wire rack for a few minutes before stacking on a plate and cover with a towel.
P.S. This recipe pairs perfectly with our Club Sandwich Wrap!