I heart kale. I also heart when people use the…
I’m a fan of wrapping things up. I dig closure and certitude in life. If I were a punctuation mark, I’d want to be the full stop. Period.
My penchant for wrapping things up translates to the more tangible and tasty too, of course. I used to love a good curry chicken salad wrap, for example, and at one point during my SCD days, my mom made a sort of crepe-like wrap with eggs and almond flour in which I would envelope all kinds of yummy things.
So that’s why one of the first cassava-flour-related experiments undertaken in the Eat Heal Thrive test kitchen was the tortilla. And after a few tweaks, I’m happy to share the recipe with you here!
As of late, I’ve been jazzed about all things Greek, and so a favourite of mine is using one of these tortillas as a wrap for sautéed veg and grilled chicken or these meatballs, doused, of course, in tzatziki. Nommity nom nom NOM. You can also use this recipe as a base for canapés, adding all kinds of exciting toppings like pickled vegetables and smoked fish or pâté and preserves.
Wrap it or top it — either way these tortillas will be insanely good!
Tortillas (AIP, Paleo)
Author: Martine Partridge
Recipe type: Snack / Flatbread
- 1 c. cassava flour
- ¼ tsp. sea salt
- ¼ tsp. baking soda
- ¼ tsp. apple cider vinegar
- 2 tbsp. oil
- ⅔ c warm water
- Mix the cassava flour, sea salt, and baking soda together in a medium bowl. Make a well in the center and add the apple cider vinegar, oil, and warm water. Stir to combine; then knead a couple of times in the bowl to form dough.
- Divide the dough in half and then each half into 2 -3 balls. (I like to cover the uncooked dough with saran to keep it moist; otherwise, I find it tends to dry out a bit.)
- Roll out each ball between two sheets of parchment paper to 1/16 inch, making a 6- to 7-inch circle. I like to use one of my glass storage containers with a 6-inch circumference to cut the shape for tortillas. Add any leftover dough back to another ball and continue in this manner until all dough is used.
- Cook each tortilla on a hot griddle or skillet and cook on medium heat 1-2 minutes until bubbles form; flip using a spatula and cook for another minute. Remove and continue with the rest of dough. The tortillas can be made in advance and warmed for a few seconds in the microwave. Store unused portions in the refrigerator for 1-2 days.