Directions

In stand mixer using dough hook attachment add all the dry ingredients and mix them together.

Slowly add half of the hot water, while it is mixing.

Add the oil, and continue mixing, then add the rest of your water slowly.

Check the dough, and add more water if it is too thick, or more tapioca if it is too soft.

Knee the dough for about 2 more minutes then put it in a zip-lock bag or cover the bowl so it doesn’t dry out.

Let it rest for 20 minutes.

Divide dough into eight portions. On a lightly floured surface (tapioca flour), roll out each ball into a circle about 5 to 6” in diameter.

Pre-heat cast-iron griddle over medium-high heat. Cook the tortilla for about a minute on each side or until lightly browned and bubbles stars to form before flipping it over. Place it in a tortilla warmer and cover it tight. (This will steam the tortillas and soften them  while keeping them warm.)

Repeat with the remaining tortillas.

Enjoy!