Ever feel that you have tried many substitutes to wheat and nothing comes just as close.. That all the best things in life are either fattening or prohibited? Well, I have been there too. But not anymore… as once you make these cassava tortillas my style, you will forget what wheat tortillas / rotis taste like and that is a promise.

Life comes in paradoxes and that extends a bit to food, plants, flowers everything… Ever heard of The Lilly of the Valley or The Castor bean (ricin) plants? (Breaking bad fans anyone?) One tends to wonder how these beautiful, innocent looking flowers and plants have the capacity to kill? Similarly, Cassava root too contains naturally occurring cyanide which can be toxic but only when eaten raw. Commercially available Cassava of course rids the final product of all these toxic elements to make sure what remains behind is the magical ingredient packed with health.

Magical because Cassava is the one ingredient that is great for your skin and hair, is high in fibre, is great for people with food allergies and aids in weight loss too. Most importantly it is extremely neutral in terms of taste and probably the only ingredient that tastes very similar to a tortilla or roti made out of wheat. Above everything else it tastes extremely good.

Don’t believe me.. try it for yourself.


Serves: 8 tortillas

Cassava Flour – 1.5 cups

Coconut Flour – 2 tablespoons

Chickpea Flour – 2 tablespoons

Himalayan Sea Salt – 1/4 teaspoon

Olive Oil – 2 tablespoons

Water at room temperature – 1 cup + 1 tablespoon

Ghee/Avocado Oil/ Coconut Oil: 2 tablespoons


Mixing bowl

Parchment paper


Spring Roller

Any flat surface

Application brush



Serves: 3

  1. Add the dry ingredients to a mixing bowl (Cassava Flour, Coconut flour, Chickpea flour and Himalayan Sea Salt)
  2. Mix them well
  3. Add olive oil and add the water in smaller quantities to bring the dry ingredients together to form a firm dough
  4. Use your hand and not a spatula to make the dough.
  5. Make sure that your dough consistency is not too thick or not too thin
  6. Now take a skillet and heat it
  7. Pull a section of the dough and make a circular ball like shape out of it – press it a bit to form a flattish circle and place this on a piece of parchment paper
  8. Cover this with another parchment paper and use a spring roller to roll this flat on any flat surface (I used my chopping board)
  9. Concentrate on expanding the shape of the dough by keeping the middle portion thin.. the ends can be thick (as we will eventually get rid of them)
  10. The reason a parchment paper is used to roll a cassava dough into a tortilla is because the dough though firm has a tendency to break. The parchment paper helps keep it intact and also avoids wastage
  11. Once the dough has reached to an extent where it can’t be rolled any further – take a medium sized circular bowl – place it upside down on the flattened dough and press it against the dough, remove excess ends. What remains behind is a perfect round and evenly rolled tortilla..
  12. By now your skillet must be adequately hot, put your tortilla on the skillet (Use a spatula to lift the tortilla or if you haven’t made it too sticky it should easily come off by hand as well)
  13. Once on the pan, use a spatula and keep pressing the tortilla against the pan – doing this also makes sure your tortilla doesn’t go uncooked
  14. Soon enough, you will see small circular lifts from the other side indicating that your tortilla is starting to cook.. You can then flip over and continue to the same process for the other side
  15. Your first tortilla should take you 5 minutes to cook and the subsequent ones will take about 2-3 minutes each as the skillet will be appropriately hot by then
  16. It will slowly slowly start fluffing up and getting cooked from all the sides of the circle including the middle
  17. Its then time to apply some ghee or a Vegan oil like (avocado or coconut) you prefer so
  18. Take an application brush and apply ghee on both the sides of the tortilla generously
  19. While doing this you will realise that the tortilla tends to fluff a bit more than before indicating it is fully cooked and ready to eat
  20. Remove from the skillet and serve immediately as a roll or as a roti with a vegetable cooked in coconut oil (remember we are all about health here)


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Cheers to health!

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