To go with the beef enchiladas I made for Sunday Supper, I decided to try my hand at homemade tortillas. I’ve had a hard time finding store-bought options without additives or gums, and since tortillas are something I use often, it felt worth seeing if making them at home was actually realistic.
We’re not gluten-free, but my kids and I tend to do better with simpler ingredients, especially when it comes to digestion. Cassava flour has been a good option for us, which made this recipe feel like an approachable place to start.
This was my very first attempt at homemade tortillas, and even with a learning curve, they turned out great.
Why I Love This Recipe
First, the ingredient list is refreshingly short. Just a handful of familiar ingredients, plus water, and nothing overly processed or hard to find. The dough came together quickly and didn’t require much kneading, which made this feel doable on a regular cooking day.
Second, despite my inexperience, the tortillas came out beautifully. This is a very forgiving recipe. Even when my rolling was uneven and I was tempted to give up, they still browned well on the stovetop and tasted great. They held up perfectly with the beef enchiladas, which is really all I ask of a homemade tortilla.
Finally, this recipe fits into real life. These tortillas can be made ahead, stored in the fridge for several days, or frozen for later. Knowing I can batch these and pull them out when needed makes homemade tortillas far more realistic than I expected and worth repeating.
Recipe Credit
This recipe comes from Downshiftology: Healthy Meal Prep by Lisa Bryan. One thing I really appreciate about her cookbooks is that many of the recipes are also available on her website, along with others she posts regularly. She also has great tips on meal prep (hence the excellent cookbook title).
You can find the cassava flour tortillas recipe here:
https://downshiftology.com/recipes/cassava-flour-tortillas/
Notes From My Kitchen
Not having a tortilla press made things harder than necessary, but I made it work. It worked, but it wasn’t the efficient route.
This dough is sticky. Rolling between parchment paper is essential, as recommended by the author.
I used a mix of rolling pin and hand-shaping to get them thin enough. Some tortillas rolled out better than others, but all of them cooked well.
Cooking goes quickly, so it helps to have everything ready before you start.
After this attempt, I ordered a tortilla press for next time. Future me will thank me.
What I Used
- Marble Pastry Slab – Crate & Barrel
- Marble Rolling Pin – Crate & Barrel
- 11″ square griddle – Crate & Barrel
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