From the February/March 2018 issue
Makes 12


  • 1-3/4 cup plus 1 TBSP Otto’s Naturals Cassava Flour, plus more for rolling
  • 1/2 tsp sea salt
  • 1 cup hot water
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP honey or maple syrup


  1. In a stand mixer fitted with the paddle attachment, combine the flour and salt. In a bowl whisk together the hot water, oil, and honey. With the mixer running on low, slowly pour the liquids into the flour mixture. Beat on medium speed for about 2 minutes or until the dough is cohesive and not hot to the touch. Divide into 12 balls of equal size. Cover with plastic wrap.
  2. Heat a cast iron skillet over medium heat. While the skillet heats, roll out a ball of dough into a 6-inch tortilla, dusting the dough and work surface lightly with cassava flour. (You can also roll the dough out between 2 sheets of parchment paper.)
  3. Place the tortilla in the skillet and cook for about 30 seconds. Flip and cook until brown spots appear on the bottom of the tortilla. Transfer to a plate and cover with aluminum foil to keep warm.
  4. Repeat the cooking process with the remaining tortillas. (Best served warm, but can be made in advance and kept in an airtight container in the refrigerator.)