1 ½ cup cassava flour
¾ tsp sea salt
¼ tsp cream of tartar
1/8 tsp baking soda
¾ cup warm water
6 tbsp. extra virgin olive oil
Combine the flour, sea salt, cream of tartar and baking soda. Add olive oil and water and mix until it forms a dough ball. If it is sticky, use a bit more flour. If it is crumbly, then add a bit more warm water. Form the dough into 8 equal portions. (you can very size depending on what size you are wanting, but this makes about 8 tortillas about 8 to 10 inches in diameter.
Place one dough ball onto parchment paper and then cover with another piece of parchment paper. Flatten the dough with a rolling pen into a flat circle. Remove top parchment paper, and place your palm on tortilla and flip over onto your hand as it comes off the other piece of parchment paper. If you want perfectly round tortillas you can use a tortilla maker or use something to cut them into a round circle.
Place tortilla in a preheated skillet over medium heat. Cook for about a minute on each side or until it has a few small brown spots. Then remove and allow to cool. Can be stored in airtight container or plastic baggie in refrigerator. You can also freeze and use at a later date.