Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin (see photo). The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
*If baking, bake on a parchment-lined baking sheet at 375 degrees F (190C) for 10-15 minutes or until dried out and slightly crisp on the edges, flipping once to ensure even baking. I also think if baked until very crispy, they would make a delicious tostada. Or, if sliced first and then baked, they would make a delicious chip (as long as they are rolled thin enough)! Alternatively, you can make plantain chips this way!
*Nutrition information is a rough estimate.
*Recipe heavily adapted from the talented DoYouEvenPaleo.