YIELD: 4 tortillas | PREP TIME: 5 minutes | COOK TIME: about 10 minutes
• ½ cup cassava flour
• 1 tablespoon avocado oil
• 1 teaspoon fresh lime juice
• ¼ teaspoon salt
1. Place all of the ingredients in a medium bowl. Add ¼ cup of water and mix well to combine. Knead the dough a few times with your hands, adding more water or cassava flour if necessary to create a smooth, workable dough.
2. Roll the dough into a log and divide it into four equal portions. Roll out each portion between two sheets of parchment paper, making it as thin as possible.
3. Heat a large (preferably cast-iron) skillet over high heat. Cook each tortilla for 1 to 2 minutes per side, until it puffs up and browns in spots.
Variation: Crispy Tortilla Chips or Strips. Preheat the oven to 400°F. Brush the cooked tortillas lightly with oil and sprinkle with salt, garlic powder, and chili powder, if desired. Cut each tortilla into 6 triangles or into thin strips, if preferred (the latter is a great option if using for Chicken Tortilla Soup ). Spread the triangles or strips on a baking sheet and bake for 4 minutes, then flip and bake for another 2 to 3 minutes, until the chips are golden brown and crispy. If your tortillas are on the thicker side, they may take longer to crisp up; just check them every minute or so until they are nice and crispy.
