Hey there, Lacey here, with "A Sweet Pea Chef."
Welcome back.
Today we are gonna be doing a super exciting four-ingredient tortilla recipe, and I cannot
wait to share with you just how delicious these are because tortillas are a real biggie
in our house.
We use them for tacos, and wraps, and burritos, and just all sorts of goods, so we needed
to have a healthy tortilla.
And, you know, I shared my sweet potato tortillas, and my spinach tortillas before, and those
are great tortilla recipes but sometimes you just want that, like, flour, chewy, like,
just delicious flour tortilla flavor.
And you can get that with a cassava flour tortilla, which is really, really awesome.
Plus these cassava flour tortillas are clean-eating, they're paleo, they're gluten-free, they're
nut-free, and like I said, they're just four ingredients, so they're very simple to make.
So let's get started.
Before I forget, make sure that you subscribe to this channel so you never miss my new weekly
recipe videos because I share amazing tasty recipes that are healthy like four-ingredient
cassava flour tortillas, so you know you wanna subscribe.
All right.
So cassava flour tortillas are sounding pretty amazing, am I right?
Except what the heck is cassava flour?
I'm so glad you asked because I wanna tell you a little bit about cassava.
So cassava is a root that comes from South America.
It has kind of a nutty flavor, it's a starchy root, and it's really high in a lot of nutrients,
so it makes it really awesome as an ingredient.
So the way that we turn cassava roots into cassava flour is you basically peel it, you
break it down, and you cook it and that becomes the cassava flour.
Part of that process is actually something that creates tapioca which is really cool.
However, a lot of people think that tapioca flour is the same as cassava flour and they
are not the same.
In fact, tapioca flour is actually a starch that is extracted from the process of making
a cassava root into cassava flour.
So they are not the same thing.
Also if you just happen to be looking for a cassava root at the grocery store, not sure
why you would because you're probably not breaking it down and making your own flour,
but it's also referred to as a yucca plant even though it's not actually a yucca plant,
a lot of people think they're the same thing.
And so if you're at the grocery store, if you see a yucca plant, it's probably a cassava
root.
So I'm talking about how cassava flour is kind of like a miracle flower, that's because
it is grain-free, it's nut-free, it's gluten-free, so anyone trying to avoid any one of those
three types of things is gonna be able to enjoy their flour tortillas and not get sick,
which is really cool.
And another really cool thing about cassava flour is that it behaves very similarly to
all-purpose flour.
So any recipe that you have that calls for all-purpose flour, just use a one-to-one ratio
replacement and you can use your cassava flour, and that'll make it gluten-free, paleo, grain-free,
nut-free, all that stuff and it's really awesome.
It's not root-free however in case you're on a root-free diet which maybe that exists,
I don't know.
So that means you can also turn cassava flour into muffins, and cookies, and cakes, and
all sorts of those tasty baked goods.
And if you're sitting there and wanting to just scream at your screen saying, "No, Lacey,
cassava flour is poisonous.
Don't eat that," you are partially correct because the cassava root does contain some
cyanide components.
But the process of breaking down the cassava root into cassava flour completely removes
all of those toxins so that it's not unsafe.
So your tortillas are totally safe to consume.
Don't worry, they're not death tortillas or anything and you will not get sick.
So I said these tortillas are simple and just four ingredients and those four ingredients
are cassava flour, duh, sea salt, melted coconut oil, and some warm water.
If you don't wanna use coconut oil for whatever reason you can always replace it with, like,
avocado oil, or olive oil, or whatever oil you prefer.
In a large bowl, we're gonna combine our cassava flour with our sea salt and then whisk that
until it's really combined.
Then we're gonna add in our melted coconut oil and our warm water and stir that together.
You'll notice as you're stirring that it starts to become a little crumbly and the liquid
gets absorbed and it might get...it starts to look a little dry, that's the point when
you're gonna want to start using your hands and kind of knead it into a ball of dough.
If you find that it just is so, so crumbly and you can't get it to stick to itself when
you press it together you can add in a little bit more melted coconut oil or warm water.
If you're finding that it's just kind of sticking to your fingers and you can't get it off of
your hands, then you can add in a little bit of extra cassava flour and then knead it all
together again.
Once you have the dough in a nice ball and it's kind of sticking to itself and it's looking
good, you can transfer that over to a flat, dry, and clean surface, and then you're gonna
kind of form it into a log.
As you're rolling it out, you're gonna need to kind of squeeze it together and kind of
form it into the log.
It's not gonna really do it as easily as you might expect, like, regular flour to do it,
but just kind of push it together and squeeze it with your hands and then get it nice and
even and symmetrical.
Then we're gonna divide it into six equal portions.
And you can divide it using a knife, a kitchen scraper, some dental floss that's not mint
flavored, anything to just kind of get it evenly divided.
I'm dividing it into six pieces today because we're gonna be turning them into taco size
tortillas.
If you wanted to make it into like fajita size or a burrito size tortilla, you can actually
just, you know, divide it into four pieces instead of six pieces.
So you can kind of vary how big your tortilla is gonna be by how many pieces you divide
your dough into.
So I'm gonna show you how to turn this into a flattened tortilla two different ways depending
on what's easiest for you or what you have available.
The first way is gonna be using a rolling pin and the second way is gonna be using a
tortilla press.
So the rolling pin is very simple.
All you need to do is use a couple of pieces of parchment paper or wax paper and a rolling
pin, and a flat surface.
And so go ahead and set your dough ball flat on to your parchment paper and then put the
other sheet over it, and then you just roll it out into an even circle.
You might have to turn the paper a little bit to kind of get it as even as possible.
It's not gonna be perfectly even and round, but it'll be pretty close to that size and
that shape for a tortilla.
If you have a tortilla press, which they are super awesome and you're gonna see why in
just a second, we are gonna be using a very similar style.
We're gonna put a sheet of square cut parchment paper down on to our tortilla press, then
put your dough ball on to that, then put another sheet of our parchment paper over that ball.
Then we're gonna close our tortilla press and push it down as hard as we can.
The tortilla press is made to basically press your tortilla into a perfect circle, and it's
gonna be even and really perfect.
So that's kind of why people like tortilla presses because it's a perfect circle.
So you can kind of tell the difference between our tortilla rolled with our rolling pin and
our tortilla pressed with our tortilla press.
Either way, it makes a delicious tortilla, it just depends on how you want it to look.
If you're interested in getting a tortilla press for yourself I have a link for you right
here and in the description below and they're pretty awesome, and they're really cheap,
so it's not a big deal to have on hand.
While you're repeating these steps with the remainder of the dough balls, you can go ahead
and just store your press tortillas to fit in between parchment paper sheets so that
they don't stick to each other and then get all stuck and then you have to do it all over
again.
Also, I should mention that this recipe easily can be doubled or tripled or quadrupled, depending
on how many tortillas you wanna make.
You wanna make all the cassava flour tortillas ever, you can just keep on going.
So now it's time to cook our tortillas, this is super exciting.
So heat our skillet or griddle over medium-high heat.
No need to add any oil because our tortillas already have that coconut oil in them.
And then once you have it nice and hot, we're gonna place one tortilla onto our skillet.
And what we're looking for here is basically you'll notice that bubbles start to appear
all the way around the tortilla and that you'll start to see a little bit of steam start to
come up on the edges.
It'll take about one to two minutes.
The hotter the skillet the quicker the tortilla is made.
Then once you see that just flip it on over and cook for another 30 seconds to a minute,
and you have yourself a delicious cassava flour tortilla ready to eat.
Then remove it from the heat and place into a warm kitchen towel where you can have all
of your tortillas stacked together as you cook them the heat from the tortillas will
kind of keep everything nice and soft and pliable in the towel, which is really cool.
You can use these tortillas for quesadillas, for burritos, to just have a tasty tortilla
along with some soup.
My new goal is to turn these cassava flour tortillas into tortilla chips, or taquitos
or both, using my new air fryer but that is for another day.
To store your tortillas you can place them between layers of parchment paper and you
can put them in a resealable bag.
I have these brand new eco-friendly, reusable sealable bags which are super awesome.
I can link to them if you want, and I can just store them either on the counter or on
the fridge, and they last all week, and I just grab it ready to go.
You can also freeze them this exact same way just make sure that you use parchment paper
in between the tortillas so they don't stick together.
Thanks so much for watching.
I hope you love these four-ingredient cassava flour tortillas.
Make sure to give this video a thumbs up, and to check out my tortillas playlist for
a bunch of other ways to make tortillas because yes, that's right, I love tortillas so much,
I made a playlist about them.
Thanks so much for watching.
I will see you next time.
Bye-bye.
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