Tortillas (AIP, Paleo)
Recipe type: Snack / Flatbread
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 c. cassava flour
  • ¼ tsp. sea salt
  • ¼ tsp. baking soda
  • ¼ tsp. apple cider vinegar
  • 2 tbsp. oil
  • ⅔ c warm water
  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.
Recipe by Eat Heal Thrive at