Gluten-Free Cassava Tortillas

Prepare a tortilla press by placing two sheets of parchment paper side by side on a flat surface, creating a rectangular frame. Set this aside for now.

Next, combine warm water and salt in a bowl, stirring until the salt is fully incorporated into the liquid.

In another bowl, mix together flour and the salt-infused water until a smooth dough forms when handled. Add oil to the mixture and continue kneading with your hands until the dough becomes pliable and holds its shape when pressed. Divide this dough into four equal portions, shaping each one into a ball.

Heat a griddle over medium-high heat. Place one of the dough balls between two sheets of parchment paper in a tortilla press, applying gentle pressure. Press down firmly on the dough. Carefully lift off the top sheet of parchment paper, and transfer the tortilla to your hand. Remove the second layer of parchment paper from the bottom of the tortilla, taking care not to touch it. Return the parchment paper back onto the tortilla press, and immediately cook the pressed tortilla on the hot griddle.

Cook for about 2 minutes, or until bubbles start to form on the surface of the tortilla. Flip it over and cook for an additional 1-2 minutes, or until browned on the other side.

Repeat this process with the remaining dough balls.

Serve the freshly made tortillas immediately, or cover them with a cloth and reheat in the microwave for 30 seconds at 600W.