Cassava Flour Variety Pack Tortilla Mix

Original: +Cassava Flour, *Potato Flakes, Himalayan Salt. 

Garlic & Herb: +Cassava Flour, *Potato Flakes, *Minced Garlic, *Garlic Granules, Himalayan Salt, *Basil, *Oregano, *Parsley. 

Southwest: +Cassava Flour, *Potato Flakes, *Sun-Dried Tomato Powder (sea salt), *Chipotle Powder, *Garlic Granules, *Cumin, *Crushed Red Chili Peppers.  

(+NON-GMO, *ORGANIC) 

Pour mix into a medium or a large bowl, stir.  Stir in 1 ½ cups hot water (1 1/2 cups + 1 TBSP if making Southwest) with a fork until combined.  Let sit for 1 minute.  Turn dough out onto a mat and knead a couple of times until dough is smooth.  Divide into 6 equal balls, about 1/3 cup.  Between 2 pieces of parchment paper, roll out (or a tortilla press), to a least 7” (they will shrink).  Keep dough balls in the bowl covered with a damp cloth while cooking the other tortillas.  Preheat a large non-stick
skillet or griddle on medium to medium-low. 
1.  Lay tortilla on the skillet, cook for 1 minute.  2.  Flip and cook for 3 minutes.  3. Flip a second time and cook for 1 more minute.  If tortilla puffs up like a pillow, press it down with your spatula.  Remove from heat.  Cool tortillas on a rack.  Serve warm. 
Store cooked tortillas in the refrigerator, or they can be frozen.

Pre-heat a skillet over medium-low. Place tortilla in skillet and flick some water on to your tortilla with your fingers. Flick some water onto a lid and cover your tortilla. Heat until tortilla is warm and is steamed.

Freeze tortillas in a zipper bag.  Thaw tortillas in the refrigerator before warming the tortillas. 

The products are produced in a home kitchen that is not subject to state licensure or inspection and that may also process common allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish, sesame and crustacean shellfish. These products are not intended for resale.