Cassava Flour Tortillas

Prepare your tortilla press by lining it with two sheets of parchment paper. Set this aside. (Prep time: 2 minutes)

In a mixing bowl, combine the lukewarm water and salt. Stir until the salt is fully dissolved. (Time: 1 minute)

Add the cassava flour, salted water, and vegetable oil to a bowl. Use your hands to thoroughly mix until a smooth, cohesive dough forms. Transfer the dough to a lightly floured surface and knead gently until it becomes compact and no longer crumbles. Divide the dough into 4 equal portions and shape each into a smooth ball. (Time: 5-7 minutes)

Heat a griddle or cast-iron skillet over medium-high heat until hot. Place one dough ball between the two sheets of parchment paper in the tortilla press. Press firmly and evenly to flatten into a tortilla. Carefully peel off the top layer of parchment paper, flip the tortilla onto your hand, and remove the second sheet of parchment. Return paper back onto the tortilla press. Immediately place the pressed tortilla onto the preheated griddle. Cook until bubbles begin to form on the surface, then flip and cook on the other side until lightly browned. Avoid flipping the tortilla before bubbles appear, as this can cause it to tear. Repeat with the remaining dough balls. (Cooking time: Approximately 2-3 minutes per tortilla)

Serve the tortillas immediately while warm. Alternatively, stack the cooked tortillas and cover them with a clean kitchen towel to keep them soft until serving. For reheating, microwave for 30 seconds at 600W.