⅓ cup water + 2 Tablespoons water (add more water as needed)
Instructions
In a bowl mix cassava flour, sea salt and chia seeds. (omit chia for AIP)
Add olive or avocado oil and ⅓ cup water. Add an extra Tablespoon of water at a time, as needed until you have a workable dough.
Mix well with a fork. Then, use hands to bring together into a dough ball.
Roll small amounts of dough into 6 to 12 round pieces. Use a tortilla press or a rolling pin to flatten. For extra thin, press and then role. Note: When rolling out tortillas use parchment paper or 1 liter bag cut into 2 halves to avoid sticking.
Heat a cast iron skillet and carefully place the tortilla into the skillet. If you don't have a cast iron skillet any will do but you may need to oil your pan to avoid sticking. The easiest way to do this is remove the top piece of parchment paper or plastic bag, flip the tortilla over into your hand, remove the second piece of plastic and then drop into the pan. This method helps prevent tears in the raw tortilla.
Allow tortilla to cook for a minute or so then flip. You want to make sure the tortilla starts to brown slightly before flipping. Tongs work well for flipping, or a spatula can be used.
While one tortilla cooks, work to press and roll out another so as soon as you remove one you have another ready to go in the pan.
Continue this process until all tortillas are cooked.
These keep great in the refrigerator or freezer.
Place a small piece of parchment paper between each tortilla before storing to avoid sticking.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/cassava-chia-tortillas-paleo-gluten-free-grain-free/