Mix the cassava flour and the salt using a whisk. Add water and olive oil and mix thoroughly into a dough. Make 6-7 small balls. This might vary depending on how big you want your roti to be. The
Make 6-7 small balls. This might vary depending on how big you want your roti to be. The bigger the roti the easier it is to wrap it but it becomes a bit harder to handle when making it.
Roll out one of the balls between 2 layers of parchment paper using a rolling pin. Roll out to your desired thickness. I recommend the thickness you can see in the picture.
Preheat a large pan over medium heat. Once hot add enough avocado oil to coat the pan. Remove the top layer of parchment paper. Place the roti on your palm with the parchment paper side up and carefully peel off the paper.
Place the roti into the hot pan and fry until small bubbles form. Flip and finish on the other side until slightly browned. It should take about 3 minutes per roti. If the pan gets too hot reduce the temperature to medium low. The longer you fry it the harder/crispier the roti gets so keep that in mind when deciding how long to fry it.
Place the roti on a plate with a fresh kitchen towel and wrap it with the towel to keep it hot. Repeat all steps for the rest of the rotis.
Use 2 frying pans to speed up the process.
To make your life a bit easier double up the portion of this recipe and save some rotis in your fridge wrapped in the kitchen towel. To warm them up simply add a bit of water on both sides and warm them up in the pan until they are soft again.