Gluten-Free Cassava Flatbread/Tortilla Recipe
This is truly one of my favorite and most used recipes. It’s a healthy, simple, quick recipe with few ingredients that is versatile in it’s use and application. As a flatbread, it is great as a base for gyros, pizzas, or wraps and as a tortilla they are delicious as soft tacos, breakfast bread, or even as crackers. It’s as simple as deciding how small, big, thick or thin you want to make your dough.
I hope you enjoy!
GF Cassava Flatbread/Tortilla Recipe
Yield: 4 Flatbread or 8 small tortillas
Prep time: 5 MCook time: 4 MTotal time: 9 M
Ingredients:
- 2 cups cassava flour
- 1 cup coconut milk
- 1/2 cup evoo
- 1/2 cup water
- 1-2 tsp salt
- 2 tsp cumin seed
- Preparation
Instructions:
How to cook GF Cassava Flatbread/Tortilla Recipe
- Preheat a hot cast iron skillet, grill-pan or sauté pan.
- Start with measuring your cassava flour into a mixing bowl. Add the salt and cumin seeds.
- Next, add your milk, oil, and water and gently mix until combined. The mixture should not be too wet or too dry (you should be able to clump it together without it sticking too much to your hands).
- Divide your dough into eight (for smaller tortillas) or 4 (for flatbreads) and form into balls. Cover with a damp towel (they dry out easily).
- Once your pan is smoking hot, Sandwich each all between a piece of parchment paper and using just your hands, press flat the dough (1/8 inch thick for tortillas/or use a tortilla press, or 1/4 inch for flatbreads.
- Add a small amount of oil to your pan and peel on side of the parchment paper back from the flatbread/tortillas and “flip” the dough side down onto the pan. Peel the back of the paper off and let fry for 1-2 minutes per side.
Hello, World!
