Cassava Flour Tortillas
Cassava Flour Tortilla / Roti is a brilliant alternative to your everyday wheat consumption. It has a mild and neutral flavour that helps you enjoy your staple tortillas / Rotis in a guilt free way.
Equipment
- Iron Cast Skillet
- Rolling Pin
- Flat Surface
- Parchment Paper
- Application brush
- Spatula
Ingredients
- 1.5 cups Cassava Flour
- 2 tbsp Coconut Flour optional
- 2 tbsp Chickpea Flour optional
- 1/4 tsp Himalayan Sea Salt
- 2 tbsp Olive Oil
- 1 cup + 1 tbsp Water at room temperature
- 2 tbsp Ghee / Avocado Oil
Instructions
- Add the dry ingredients to a mixing bowl (Cassava Flour, Coconut flour, Chickpea flour and Himalayan Sea Salt) & mix well
- Add olive oil and water in smaller quantities to bring the dry ingredients together to form a firm dough
- Make sure that your dough consistency is not too hard or not too loose
- Next heat an iron cast skillet
- Pull a section of the dough and make a circular ball like shape out of it press it a bit to form a disc and place this on a piece of parchment paper
- Cover this with another parchment paper and use a spring roller to roll this flat on any flat surface (I used my chopping board)
- Concentrate on expanding the shape of the dough by keeping the middle portion thin.. the ends can be thick (as we will eventually get rid of them)
- The reason a parchment paper is used to roll a cassava dough into a tortilla is because the dough can break due to the absence of gluten. The parchment paper helps keep it intact and also avoids wastage
- Once the dough has reached to an extent where it cannot be rolled any further take a medium sized circular bowl or a plate and place it upside down on the flattened dough and press it against the dough, then remove excess ends. What remains behind is a perfect round and evenly rolled tortilla
- By now your skillet must be adequately hot, place your tortilla on the skillet
- Cook the tortilla for about a minute or so. Use the spatula and to press the tortilla against the pan - to make sure your tortilla doesn't go uncooked
- After about a minute you will see small circular lifts (bubbles) arising from the other side indicating that your tortilla is ready to be flipped. You can then flip over and cook it from the other side as well for about a minute
- Flip it once again and It should slowly slowly start fluffing up from all the sides of the circle including the middle
- Its then time to apply some fat - either ghee or avocado oil - i have used both and they work perfectly well
- Take an application brush and apply ghee on both the sides of the tortilla generously
- While doing this you will realise that the tortilla tends to fluff a bit more than before indicating it is fully cooked and ready to eat
- Remove from the skillet and serve immediately as a roll or as a roti with a vegetable cooked using either ghee or avocado or coconut oil (coz remember we are all about health here)
- Enjoy