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Who doesn't love tortillas?? I have missed them! This is by far the very best recipe I have found for tortillas. The original recipe is from The Paleo Mom (if you have not heard of her, she is amazing. Go to her website and enjoy!)
Here is a link to her recipe:
http://www.thepaleomom.com/2015/06/paleo-flour-tortillas.html
The only thing I changed was some of the flour. Instead of 1 & 1/2 cassava flour. I split it up into 1 cup cassava and 1/2 cup arrowroot. I found that making them only with cassava left the dough to be a bit dry, so when you roll them out they wanna crack around the edges. With the adjustment I made to the flours, the arrowroot gives it just a bit more stretch. Taco night is back! So many amazing things can be made with these tortillas!! Do not feel intimidated by these! That is my 12 year old in the photo. ;)
Here is a link to her recipe:
http://www.thepaleomom.com/2015/06/paleo-flour-tortillas.html
The only thing I changed was some of the flour. Instead of 1 & 1/2 cassava flour. I split it up into 1 cup cassava and 1/2 cup arrowroot. I found that making them only with cassava left the dough to be a bit dry, so when you roll them out they wanna crack around the edges. With the adjustment I made to the flours, the arrowroot gives it just a bit more stretch. Taco night is back! So many amazing things can be made with these tortillas!! Do not feel intimidated by these! That is my 12 year old in the photo. ;)
Ingredients
1 cups cassava flour (note this is not the same as tapioca flour, see here) I use Otto's Naturals (Order Here)
1/2 cup arrowroot flour (Order Here)
3/4 tsp salt
1/4 tsp cream of tartar
1/8 tsp baking soda
3/4 cups warm water
6 Tbsp extra virgin olive oil or avocado oil or lard (Order Here)
1/2 cup arrowroot flour (Order Here)
3/4 tsp salt
1/4 tsp cream of tartar
1/8 tsp baking soda
3/4 cups warm water
6 Tbsp extra virgin olive oil or avocado oil or lard (Order Here)
Directions
Combine flour, salt, cream of tartar and baking soda in a mixing bowl. Add oil and water and mix with a wooden spoon or your hands until a stiff dough forms. If dough is sticky, use a bit more flour. If the dough is crumbly, add a bit more olive oil.
Divide dough in half, then in half again to create 8 fairly equal portions. Form each piece into a ball.
Place one dough ball at a time on a silicone baker’s mat, parchment paper or wax paper and flatten with the palm of your hand as much as possible. Cover flattened dough with a sheet of parchment paper or wax paper. Roll dough into a very flat rough circle, about 8-10 inches in diameter. Carefully remove the bottom silicone mat or parchment paper, so the rolled-out tortilla is stuck to one piece of parchment paper or wax paper. Set aside and roll out the remaining dough balls (when they’re stuck to parchment or wax paper, you can easily stack them in preparation for cooking).
Preheat a 10″ or larger skillet (a well-seasoned cast iron or enameled cast iron pan works well) over medium heat (medium-high heat if using a stainless steel pan).
When pan is hot, peel one rolled-out raw tortilla off its parchment or wax paper and place into pan. Cook about 1 minute or until bottom surface has a few pale brown spots. The top surface will begin to show a few little bubbles. Flip and cook for about 30-45 seconds. [Ideally, the tortillas will be soft with a few small pale golden brown spots on surface. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Remove from pan with tongs and stack in a covered container until all tortillas are cooked.
Serve warm or allow to cool for later use. Store in an airtight container or resealable plastic bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
Divide dough in half, then in half again to create 8 fairly equal portions. Form each piece into a ball.
Place one dough ball at a time on a silicone baker’s mat, parchment paper or wax paper and flatten with the palm of your hand as much as possible. Cover flattened dough with a sheet of parchment paper or wax paper. Roll dough into a very flat rough circle, about 8-10 inches in diameter. Carefully remove the bottom silicone mat or parchment paper, so the rolled-out tortilla is stuck to one piece of parchment paper or wax paper. Set aside and roll out the remaining dough balls (when they’re stuck to parchment or wax paper, you can easily stack them in preparation for cooking).
Preheat a 10″ or larger skillet (a well-seasoned cast iron or enameled cast iron pan works well) over medium heat (medium-high heat if using a stainless steel pan).
When pan is hot, peel one rolled-out raw tortilla off its parchment or wax paper and place into pan. Cook about 1 minute or until bottom surface has a few pale brown spots. The top surface will begin to show a few little bubbles. Flip and cook for about 30-45 seconds. [Ideally, the tortillas will be soft with a few small pale golden brown spots on surface. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Remove from pan with tongs and stack in a covered container until all tortillas are cooked.
Serve warm or allow to cool for later use. Store in an airtight container or resealable plastic bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
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