By Michael Kachitsa
2 cups cassava flour
1 cup coconut milk canned or boxed
1/2 cup olive oil
1/2 cup water
1-2 teaspoons sea salt
2 teaspoons garlic granules
fresh cracked pepper
- Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
- Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
- Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
- Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It’s up to your personal preference.
Source – PaleoGlutenFree