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Paleo Tortilla’s 2.0 (Nut Free/Gluten Free/Dairy Free)

Paleo Tortillas Nut Free Version

5 from 2 reviews

Ingredients

Instructions

  1. In a stand mixer (or in a large mixing bowl), whisk together cassava flour and sea salt.
  2. In a large measuring cup, mix hot water, honey and oil.
  3. Slowly pour in hot water mixture to cassava flour. If using a stand mixer, whisk for 2 minutes with a flat beater attachment. If mixing dough my hand, use a danish dough whisk or rubber scraper. Once dough is cool enough to touch. Roll into 12 even balls. Stick in a ziplock bag.
  4. You can now heat your cast iron skillet to medium heat.
  5. Take a ball of dough and roll it into a disk. Dust your surface with either tapioca or cassava flour and roll dough out to 6 inches thick. Be sure to continue dusting with flour throughout if needed to prevent dough from sticking.
  6. Place your tortilla on the skillet and flip once bubbles have formed, about 15-30 seconds. Flip again and once brown spots have coated both sides, place tortilla in a tortilla warmer or aluminum foil to steam.
  7. Repeat with remaining tortillas. Serve warm. Enjoy!

Notes

Dough can be made ahead and stored in the fridge for up to 5 days. If your dough needs to be re-softened, just drizzle dough with a few drops of water and knead until the texture is like a soft play dough.
Nutrition info is calculated for each individual tortilla.

Nutrition