Place rinsed and prepped cassava into a saucepan and cover with water. Cook for about 15-20 minutes until fully cooked and fork tender.
Strain and place into a mixing bowl. Let cool for about 5 minutes.
With a fork remove the tough string or vein that is in the core of the cassava.
Mash the cassava with the fork until smooth. Try not to over work the dough or it will become gummy. Let cool more if needed.
When in it is cool enough to handle, make about 4-6 balls, depending on the size of the tortilla you would like. About 2 tablespoons for street-size tacos or ¼ cup for a larger flatbread, roti, or wrap.
Take the portioned dough and place it between two pieces of parchment paper and press down using a tortilla press or roll it out using a rolling pin.
Cook them on a hot griddle on high heat, with a spritz of cooking spray or oil. A minute on each side, until golden brown. Serve warm, Enjoy.