Cassava Tortilla / Roti || How to make the perfect cassava tortilla
Prep time
Cook time
Total time
Delicious grain free and nut free rotis / tortillas that you can use as wraps, taco shells or as rotis for curries!
Serves: 4
  • 1 cup cassava flour (Otto's or Anthony's Goods Premium)
  • 1 tbsp tiger nut flour (optional)
  • ¼ tsp sea salt
  • 1 tbsp extra virgin olive oil
  • About 1 to 1½ cups hot water (water that has been boiling)
  • Additional ½ tbsp oil
  1. Place water in a kettle to boil.
  2. Meanwhile in a large mixing bowl, add the cassava flour, tiger nut flour (if adding) and salt. Mix using a fork and drizzle the oil over the mixture.
  3. Once the water starts boiling, turn the heat off and carefully pour the hot water into a ½ cup measuring cup.
  4. Add the water from the measuring cup slowly into the bowl using one hand while stirring the mixture using your other hand. Repeat this process until you get all the flour wet. (Make sure to add the water slowly). You will need about 1¼ cups of hot water (but this is approximate as you may need less or more depending upon the texture of the flour used)
  5. Once all the flour is wet, cover the bowl with a lid and let the mixture cool for about 3-4 minutes.
  6. Then when the dough is still warm to touch, add the rest of the oil and knead the dough to get a soft pliable dough. The dough should be very soft to touch and not hard.
  7. Divide the dough into 10 equal balls.
  8. Roll each ball one by one using a rolling pin to form a circle about 3.5 inches dia.
  9. Place a cast iron pan on medium heat for about 5 minutes until it is hot.
  10. Cook each tortilla or roti on the pan on medium heat for about 1 minute on each side until the roti puffs up nicely on both sides. Again flip and cook on the first side for 1 more minute till the tortilla has some brown spots.
  11. Spread the cooked tortillas on a plate individually or a tray and let them cool for a few minutes before stacking them up on top of each other. (If you stack them up while hot, they will stick together and also become gummy)
  12. Store leftover tortillas in the refrigerator wrapped in foil for 3-4 days. Or you can freeze them too.
  13. If you have leftover dough, then you can refrigerate it for 3-4 days but you will need to thaw to room temperature and possibly rehydrate with some hot water to form a pliable dough again.
Recipe by Cook2Nourish at