I love this Paleo, gluten-free, vegan tortilla recipe because they turn out so yummy but also its EASY!!!! No messing with parchment paper or trying to roll out the dough.
1/2 cup Jeb Foods Cassava Flour
1/2 cup almond flour
1 cup of full-fat coconut milk (the canned kind)
1/2 cup of water
1/2 tsp of sea salt
2 pinches of Cream of Tartar (optional)
Whisk all ingredients in a mixing bowl. Heat a nonstick skillet and spray with cooking spray of your choice. Pour about the size of regular flour tortilla in the heated greased pan. Let it cook until it started to bubble. Flip and do the same on the other side. Flip over back to the first side and brown tortilla a little longer. On medium heat, this should take 5 to 7 minutes each side.
Want to make all of them at the same time? Pour tortilla on a large griddle!
Serve immediately or store in an airtight container. I recommend placing a piece of parchment between each tortilla.
To reheat, simply heat on a pan or tortilla pan.