1/4 to 1/3 cup plain yogurt or non-dairy milk (adjust as needed for consistency)
1–2 tablespoons refined avocado oil or light olive oil
1 teaspoon apple cider vinegar or lemon juice
1/2 to 2/3 cup water (add gradually until a dough-like batter forms)
Extra high-heat oil (refined avocado or coconut) or butter for cooking
Instructions:
1. In a large mixing bowl, combine the cassava flour, baking soda, cream of tartar, salt,
and black pepper (if using).
2. Slowly mix in the yogurt, oil, and vinegar using a spoon, dough hook, or your hands.
3. Gradually add water, a little at a time, until the dough reaches a soft, pizza-dough
like consistency. The amount of water needed may vary depending on the brand of
cassava flour.
4. Divide the dough into 4 to 6 portions, rolling each into a ball slightly smaller than a
baseball.
5. Place each dough ball between two sheets of wax paper and roll it out into an oval
shape, or use a tortilla press for even thickness. Thinner dough results in a crispier
texture, while thicker dough creates a softer center.
6. Heat a nonstick or cast iron pan over medium-high heat and lightly grease with oil.
Place a flattened dough piece into the pan, cover, and cook for 1-2 minutes until the
edges start to puff.
7. Drizzle a little oil on top, flip, and cook for another 1-2 minutes, covering the pan
again. Thicker pieces may take slightly longer to cook through.
8. Repeat with the remaining dough.
9. Serve warm with hummus, yogurt sauce, or your favorite dip. Store leftovers in a
sealed bag in the fridge for up to four days.
