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Make your own cassava tortillas



Easy to make tortillas, huge cost savings vs buying in store, & taste GREAT!

Servings: 6 tortillas


1 cup cassava flour

1/4 tsp pink salt

1/4 tsp baking soda

1/2 tsp cream of tartar

2 tbsp Ghee, Olive or Avocado Oil

2/3 cup warm, filtered water


Add the first four dry ingredients to a large bowl and mix together.


Add the ghee or oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.


Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs the water it will become dryer and more pliable.


When you have a mound of dough, roll it into a log shape on a dry surface (like a tube of cookie dough). Then, slice it into 6 pieces. Take each piece and roll into a ball. (If too dry, take a little ghee or oil into your hand while forming the dough ball.)


If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press into a flat tortilla. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle with a rolling pin.


Heat a pan or flat griddle on medium-high heat. When the pan heats up, place one pressed tortilla into the pan (no spraying of the pan is necessary) & cook for approximately one minute. Flip and cook the other side for an additional minute. Continue cooking all tortillas and transfer onto a plate or rack with a paper towel between the tortilla and the plate or rack.


Eat immediately or freeze in batches for future use, using parchment paper to wrap each tortilla before putting into a freezer bag and into the freezer. They defrost super fast by simply placing the wrapped tortilla on a counter.



I find it’s easiest to cook the tortillas in an enameled cast iron or ceramic non-stick pan. 

These tortillas are great with putting scrambled eggs in them, avocado-tuna salad, etc. I like to heat the tortillas up, in a heated pan with a little butter or ghee in the pan and slightly crisp each side. Takes no time at all

 Enjoy Nancy !!!



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