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!
Ingredients:
- 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
Yields 4 too small 🙂 tasty chewy pieces. Had them with self made sun butter. Heavenly
I have found that mine are very brittle and break apart too easily. Any tips on where im going wrong?
They might be too thin or need a little bit more liquid. If they are pressed too thin they become more brittle.
please give me an idea on the size? thanks
Around 5″ in diameter
I made these with the kids and they were super! If you make them too thin they are brittle, but if you make them thicker they are perfect. How would you suggest storing them for later use? Freeze between layers of parchment perhaps?
Yes! Freezing would be perfect or room temp in a zip topped baggie if you plan to eat the same week. They will stay good at room temp for 5 days if you reheat.
Oh my these are wonderful! Same problem as the other gal, dry and brittle. Just add more milk. Delish! And love that they’re egg free!! Have you tried pizza crust with this dough, anyone?
I had trouble with mine sticking to the parchment paper. I added some more coconut flour, but it didn’t help. I ended up baking them in the oven on the parchment paper which worked, but then they were too brittle (too much coconut flour, perhaps? I stayed within the recommended amount), though they tasted great!! Any thoughts on preventing them from sticking?
The only thing I can think is that maybe they were too thin? try adding a bit more fat to the mixture too. I wish I could offer more but I haven’t run across this problem yet! I hope to make a video soon to show you how I make them, maybe that will help!
Hi Jennifer!!! You have been a great help! My husband has been on AIP and got really disappointed coz we didnt know about any tortillas/roti. (We are from Pakistan so whole-wheat roti is a staple food).
I tried making Yucca root tortillas and almost succeded. I would really love your help with 2 things.
I do not have a food processor or a superfast blender. Just the normal Oster blender. It heats quickly if i blend the boiled Yucca for long. So for this hoe should i cut the boiled Yucca? And with 1 root how much oil should i put?
Also i cannot find cassava flour anywhere so i used tapioca flour and its not working that well. How can i use Tapioca flour to achieve the same Cassava flour/ Yucca root tortillas?
Please please pleaseee let me know.
Thank you soooo much!!!!
Hi Anita, using a regular blender may lead to problems boiling yuca but it is possible if you do short spurts of blending and use very small batches of the boiled yuca at any given time. Unfortunately, however, tapioca is not the same as cassava flour. You’ll want to order the cassava flour if possible – bit.ly/cassavaflour. It makes a world of difference and is very easy to work with! Good luck!
Thank you so much for your help!!!!!! I made the tortillas with the boiled yuca root and my husband loved them. The first time i tried, i was trying to handle the hot sticky dough right out of the blender but with your tips i can now easily make the tortillas. Again, thank you so much!!!
I’m so glad to hear! Thanks for letting me know Anita!
Hi Anita,
I’m in Guatemala and we don’t have cassava flour here either but we have fresh cassava, as it sounds like you do too. I tried using it to make the recipe and it didn’t work, but it is not too hard to make your own flour if you have the right tools. You can peel the cassava root and then grate it. Then soak/rinse the grated cassava to remove the starch. Then put the washed grated cassava in a dehydrator or the lowest setting in your oven to dry out til brittle, then you can grind it with a coffee grinder and it makes beautiful flour. Andkf you save the starch and put it on a price of fabric to dry, you will have tapioca starch too. You can look up YouTube videos about this too if you have questions.
Hi..Thanks for sharing it! I live in Philippines and can’t find cassava flour here but lots of cassava. Like you, I made my own flour too with success. And it changes your life! 🙂
I am also from Pakistan. And roti is something I missed after going paleo.
Anita, wish you good luck!
I made these this morning and they were great, then this afternoon I tried to double the recipe and it totally flopped! I used coconut oil that time, don’t know if that would be a problem? The dough was super runny and so I kept adding more flour, but even then it still stuck badly to the parchment paper, then when I finally got one onto the skillet after cooking it was crumbly and chalky. Wasted a ton of time and expensive flour! 🙁 Any thoughts on what went wrong? Would appreciate any input, thanks!
Just now seeing this, 2 months later! I am not sure what happened but I hope you since figured it out and enjoyed them again!
These came out so good! I’ve made these twice. My FAVORITE recipe, for tortillas, by far! Awesome. they’re a mix between a flour/corn tortilla!
Thanks!
That’s so great!!!!
This recipe is fantastic!!
I have tried almond flour tortillas, coconut flour tortillas, plantain tortillas, mixed starch tortillas… some were ok, but none of them worthy of making a 2nd time.
I have made these “Weeknight Paleo Tortillas” twice now… first time, I made a batch, per the recipe, and they turned out just great and my husband and I ate the WHOLE BATCH in one night. Naughty, naughty!
Last night, in order to avoid a repeat of what happened the first time, I only made 1/4 of the recipe, which turned out to be just the right amount of dough for 2 small tortillas, earning me the Golden Tiara of Moderation (for a few hours at least).
I was initially wary of the coconut flour, fearing that the tortillas would TASTE like coconut flour (not my fav), but that wasn’t the case at all. As the instructions stated, I only added enough coconut flour to make the dough easy to handle. For the full recipe, that worked out to about a tablespoon in my case. When I quartered the recipe last night, it just took a couple of pinches of coconut flour to do the job.
My first experience with Cassava flour (I use Otto’s) tortillas was a recipe from another blog. They were tasty, but kind of gooey in the middle, and nowhere nearly as easy to handle as the ones from this recipe. Part of what makes this recipe fabulous is that they aren’t gooey in the middle, and I get to use the tortilla press because I don’t enjoy rolling things out.
This is such a wonderful recipe for a Tex-Mex addict. I have committed it to memory, and will probably make these weekly. Thank you Jennifer!
Wonderful!!! I am so happy to read this.
Just curious, I have some cup4cup flour. Would that work?
Gluten free or Paleo? I would think so but I don’t use gluten free flour blends so I can’t say for sure! Let me know if it works will you?
Hi Jennifer
Love your website! These look great! I will try them today!
Sorry what can l use instead of cassava flour?
There are almond flour recipes out there for tortillas but I do not personally have a substitute for this recipe
We’ve made these several times with success each time. Today however I wanted to make something different so instead of cooking them on a skillet, I fried them in coconut oil, brushed them with grass fed butter and sprinkled organic sugar and cinnamon. Delicious dessert.
Sounds amazing!
I made these tonight for the first time, they were super easy and turned out just like the picture. I used melted butter as my fat and canned coconut milk. Everyone approved. We will definitely make again! The little guy asked if he could have some packed in his school lunch. Win!
Can I use this recipe for the chicken chimichangas?? Don’t really feel like going out for yuca root?
I tried making these tonight and found they were too oily and couldn’t get the dough to hold together. Any thoughts?
Hmmm, I’m not sure. I haven’t had that feedback before regarding the oil. You could maybe make them with more water and less oil next time if needed but I haven’t tried them that way.