Tortillas (AIP, Paleo)

Tortillas (AIP, Paleo)

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!

Tortillas AlternateAs 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!

 

5.0 from 2 reviews
Tortillas (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack / Flatbread
Serves: 6
Ingredients
  • 1 c. cassava flour
  • ¼ tsp. sea salt
  • ¼ tsp. baking soda
  • ¼ tsp. apple cider vinegar
  • 2 tbsp. oil
  • ⅔ c warm water
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.