DOUGH INSTRUCTIONS:

1. In a medium-sized bowl, whisk together the cassava flour, almond flour and salt.
2. Add the oil and use clean hands to combine ingredients.
3. Add water and knead until dough is nice and smooth. The dough should not be too dry or too wet and sticky.
   1. If the dough is too dry (i.e., crumbly and not forming into a ball), add warm water 1 teaspoon at a time.
   2. If the dough is too sticky (i.e., sticking to your finger when you touch it), add flour 1 teaspoon at a time.
4. Divide the dough into 10 equal size balls. Each ball should be about 2 heaping tablespoons. Then, roll each ball in your hands.
5. Place each ball between two pieces of parchment paper and put a thin cutting board or other firm flat object on top of the parchment paper. Use your hands to press down until the ball flattens into the shape of a tortilla. Repeat with each dough ball.

MAKE TORTILLAS:

1. Place a 10 or 12-inch seasoned cast iron skillet over medium-high heat and let it heat for several minutes.
2. Once the skillet is hot, add the tortillas 2 or 3 at a time, and heat each tortilla for about 1 minute, or until bubbles start to form.
3. Flip, and cook on the other side for another minute or so.
4. Serve warm or store in a plastic bag in the fridge for 3 days or the freezer for 3 weeks.