In a medium bowl, add the cassava flour, coconut milk, water, oil, optional garlic powder and the salt. Mix with a wooden spoon until it forms a dough and starts to pull away from the bowl. Add small amounts of flour or water if it’s too wet or dry.

Turn the dough onto a floured work surface. Knead 5 to 10 times to get it slightly elastic.

Separate the dough into 12 equal parts, forming them into round balls using your hands. Use a rolling pin to roll each ball into 10-12-inch tortillas no more than ¼-inch thick, sprinkling small amounts of flour as needed to prevent sticking.

Place a skillet over medium-high heat. When hot, rub the pan lightly with paper towel dipped in oil. Then add a tortilla and cook 1 to 2 minutes until light brown spots appear. Flip the tortilla and cook 1 to 2 minutes more.

Remove the tortilla to a plate. Place the next tortilla in the pan and repeat the process. Place layers of parchment or wax paper between the tortillas to prevent sticking.

Use as desired in recipes or store for later.