I brought a bag of cassava flour with me. It seems to be like tapioca flour except cassava flour has the fiber.
They cooked up just like corn tortillas in terms of working with the dough, but they taste like flour tortillas.
With the tortilla press, it took less than 10 minutes to make and another 10 minutes for my flatmate to devour them.
I used this recipe.
3/4 cup cassava flour
1/2 teaspoon salt
2 T olive oil
1/3 cup of warm water.
Heat a dry griddle or skillet while mixing the above ingredients.
Shape in 6 balls. No gluten so no need to rest after mixing.
Using 2 sheets of plastic wrap, press with a tortilla press or roll into tortillas.
On high heat, griddle one side for a minute. Flip and griddle for a minute. Flip again and press gently with spatula to get it to puff. This is the magical step that makes the tortillas poof. Griddle until your desired level. Maybe another minute depending on how hot your griddle is.
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