5 Ingredients or Fewer

Yuca Tortillas

August 21, 2016
2 Ratings
Photo by Paleo Naturally
  • Makes 8 tortillas
Author Notes

Delicious Paleo, gluten-free, grain-free, nut-free, egg-free, dairy-free tortilla! —Paleo Naturally

What You'll Need
  • 1 cup yuca
  • 1 tablespoon avocado oil
  • 1/8 teaspoon sea salt
  1. Preheat the oven to 350 degrees.
  2. Cut off the outer skin of the yuca with a large knife.
  3. Then chop the yuca into 2-inch chucks and place them into a large pot of water. Boil approximately 20-30 minutes or until fork tender.
  4. Drain the yuca.
  5. While still hot, puree the yuca with the oil and salt in a food processor (or blender).
  6. Scoop out the dough and place it on parchment paper. Dough will be very sticky. Refrigerate 20 minutes or until cool to reduce stickiness.
  7. Cut out 9 pieces of 6 x 6 parchment paper. Divide dough into 8 parts. Place each dough ball onto a piece of parchment paper. One paper should be left over to place on top of the tortilla that is being pressed.
  8. Using a tortilla press or your hand, press out 8 tortillas. Remove the top parchment paper, but keep the bottom parchment paper on. Place tortilla with parchment paper onto a large baking sheet. Use the top parchment paper for the next tortilla.
  9. Continue to press out the remaining tortillas. Place as many as you can on the baking sheet.
  10. Bake for 10-15 minutes or until very lightly browned.
  11. Remove from oven. Remove tortillas keeping parchment paper on tortillas to prevent them from sticking together.
  12. Cook the remaining batch.
  13. Store in a container or large baggie with parchment paper in between each tortilla. Can be refrigerated for 3-4 days or frozen for 1 month.

See what other Food52ers are saying.

3 Reviews

Jen H. September 14, 2018
Forgot to mention I used coconut oil instead of avocado 😉
Jen H. September 14, 2018
I followed the recipe except for a few modifications- I used frozen cassava and when it was done boiling I think I left it in the water too long, so it was kinda starchy and gloopy. I added one tablespoon of coconut flour to the food processor with the other ingredients and the dough cane out perfectly! Almost too sticky to handle, but not quite. I laid a sheet of parchment big enough to fit my pan on the counter and rolled the tortillas out with my rolling pin. I used square of parchment on top that I continued to use to roll out all of the tortillas and then slid that parchment sheet onto the pan and popped it in the oven.
The dough tasted great- my four year old and I were snacking on tiny bits of it while I was rolling them. Can’t wait to taste them freshly baked! They’re in the oven now!
Jen H. September 14, 2018
Oh my goodness! Delicious! Thanks for this great recipe! 😋