Recipe for 16 tortillas (approx. 4” in diameter)
1.5 Cups Natural Cassava Flour (Anthony’s Premium or Otto’s preferred)
½ tsp Fine Sea Salt
Mix together in a medium size bowl, using a fork.
Add 4 Tbsp. of Olive Oil to the bowl, and mix lightly with the fork
Measure 2/3 C. Warm Water, add gradually to the flour/oil mixture.
Turning the bowl while gently mixing in with the fork. The dough should begin to stick together, and all of the dry flour mixture should be easily combining into the dough. If the dough is dry and crumbly, add up to 1/3 C. more of warm water, adding a little at a time.
When dough begins to clump together, remove the fork, and finish mixing with your hands. Make sure the dry flour gets mixed in well to the dough. Form a Ball and let rest in the bowl.
Lightly coat the inside of large cast iron skillet or griddle with olive oil, wiping out excess with a paper towel. Heat the skillet or griddle to medium heat level, just before the oil would begin to smoke. If it gets to smoking, turn the temperature down just a bit.
When the skillet is hot, form a ball of dough about the size of a golf ball, flatten slightly between your palms. Place between two 8” pieces of parchment paper. Roll out to a 4 inch circle, rotating the paper so that you always roll from the center out to the edge. Strive for fairly even thickness throughout the tortilla.
Place the flattened circle in the hot skillet, and move on to making another tortilla. Usually the first is ready to flip when you have the second one done, (~1.5-2 minutes) if the skillet is hot enough. The underside should get lightly browned in spots, and the top will look a little puffy when it is ready to flip.
Nutrition: 1/16 of recipe = 1 tortilla = approx. 70 calories total, with 30 calories of fat (3.4 gm) and 40 calories of carbohydrate (10 gm). Each tortilla is approx. 1 gm of fiber and 5% of your iron rda.