Why am I calling these Weeknight Paleo Tortillas you may ask?! Welp, it just so happens that this here tortilla recipe is easy peasy and can even be made when you don’t have a ton of time on your hands. What’s even better is you can make these ahead and keep ’em on hand!
Here’s basically how this went down. I am working on yet another “project”. While I probably have no business doing this, I find that creating new things has been very therapeutic for my healing process and although stressful, I find a lot of relief when I am knee deep in creation. So as I was working on said project today, I realized that my tortilla recipe from Down South Paleo is indeed tasty, but is better for when you have time to really enjoy being in the kitchen, making yummy food.
But what about those other days, when every meal is a hustle to get made? Well THIS recipe is for those times. I want you to be able to have tortillas on a Wednesday night, or quesadillas after your kid’s soccer game. That’s what this tortilla recipe is all about. Now I’ll be honest with you. This tortilla recipe can be made a whole lot easier if you keep a tortilla press and some parchment paper on hand. Sure you can roll them out and I understand you might be rolling your eyes right now because I am recommending yet another kitchen thingamabob. Just trust me, it’s cheap and it’s helpful if you want to get your weeknight tortilla on!
Ok, onto the recipe!
- 1 cup cassava flour
- 1/2 cup ghee, avocado oil, or cooking fat of choice
- 1/2 cup coconut milk (or preferred dairy free milk)
- 1-2 tablespoons coconut flour
- 1/2 teaspoon sea salt or more to taste
- Begin by preheating your griddle or cast iron skillet to medium/high (stainless should work fine too)
- Combine all the ingredients in a mixing bowl and use hands to combine well (starting with only 1 tablespoon coconut flour and going up as necessary if you cannot roll dough into a ball with ease)
- Pinch off 1/6 of mixture and roll into a ball
- Line one piece of parchment paper on the base of your tortilla press
- Place the ball of dough on top of that parchment paper and then place a 2nd piece of parchment paper on top of the dough
- Press out your tortilla, not too thin!!! It will crack if you make it too thin, and then transfer it from the parchment to your heated griddle or skillet
- Allow each tortilla to cook on one side for a few minutes or until it begins to bubble then using a thin flexible spatula flip it over
- Cook on each side until desired “doneness” is met, around 3-4 minutes per side is typical
- Using a griddle will allow you to cook more than one tortilla at a time
- Note: If you do not have a tortilla press, you may either roll out the dough between two pieces of parchment paper or you may use the underneath side of a dinner plate to press it out (not too thin!) also using two pieces of parchment paper to prevent sticking- then follow the remaining cooking steps above