Authentic 4-Ingredient Pliable Paleo Cassava Flour Tortillas

Ingredients

• 1 cup (120g) pure whole-root cassava flour (such as Otto's Naturals, spooned and leveled)
• 0.5 tsp coarse Celtic sea salt or Himalayan pink salt
• 2.5 tbsp cold-pressed extra virgin olive oil or avocado oil
• 0.33 to 0.5 cup warm filtered water (approx. 105°F / 40°C)

Step-by-Step Instructions

1. Whisk Dry Ingredients: In a medium mixing bowl, whisk together the cassava flour and sea salt.
2. Form the Playdough Dough: Add the olive oil and 0.33 cup warm water. Stir with a fork until a crumbly dough forms, then use your hands to knead firmly for 60 seconds into a smooth, pliable ball. (The texture should feel exactly like smooth Play-Doh. If it feels too dry, add warm water 1 teaspoon at a time; if sticky, dust with a pinch of cassava flour).
3. Divide into Portions: Divide the dough ball evenly into 6 equal golf-ball-sized portions. Roll each portion smoothly between your palms.
4. Roll Between Parchment (No Sticking): Place one dough ball between two sheets of unbleached parchment paper. Use a rolling pin to roll it firmly from the center outward into a thin, 6-inch round tortilla. Peel off the top sheet of parchment.
5. Heat Dry Cast Iron (No Oil): Heat a heavy cast-iron skillet or comal over MEDIUM-HIGH heat for 3 to 4 minutes until hot. (Do not add any oil to the skillet).
6. Cook & Watch the Bubbles: Carefully flip the rolled tortilla off the bottom parchment paper onto the hot dry skillet. Cook undisturbed for 50 to 60 seconds until small golden bubbles form across the surface. Flip with a thin spatula and cook the second side for 40 to 50 seconds until lightly speckled with golden-brown spots. (Do not overcook, or the tortilla will become crispy rather than pliable).
7. The Kitchen Towel Steaming Secret (Guaranteed Pliability): Immediately transfer the hot cooked tortilla to a plate and wrap it inside a clean, dry kitchen towel. As each subsequent tortilla is stacked inside the towel, the trapped steam softens the starch, locking in endless flexibility and pliability.
8. Serve & Enjoy: Stuff warm tortillas with carnitas, grilled steak, fajitas, or scrambled eggs. Roll, bend, and fold without breaking!

Nutritional Breakdown (Per Tortilla)

Chef's Paleo Nutritional Science

Cassava flour is made from whole peeled yuca root (Manihot esculenta), retaining natural dietary prebiotic resistant starch that fuels butyrate production in the colon. Unlike industrial corn and wheat tortillas, cassava flour is naturally free of phytates, lectins, gluten, and common nut allergens, ensuring zero inflammatory gut irritation.

Frequently Asked Questions