Using a whisk, combine the cassava flour and sea salt in a medium sized mixing bowl. Add 2/3 cup filtered water and olive oil, switch to a spoon or mini spatula and combine fully. The batter should not be too wet or too dry and should stick together when you pinch it. If it's too dry, add more water, 1 teaspoon at a time. If it's too wet, add more flour 1 teaspoon at a time until the right consistency is met.

Roll the batter into balls that are about 1 Tablespoon in size.

If using a tortilla press, line it with 2 pieces of parchment or wax paper, place dough in the center, and gently press. If you don't have a tortilla press, you can use 2 pieces of parchment paper and place the batter in the middle and roll it out with a rolling pin.

Heat a dry skillet over medium-high heat. Once hot, place pressed tortilla in the skillet. Cook for about 30 seconds, gently flip, and cook for 30 seconds more. Cool on a cooling rack. Continue until all the batter is gone.

Enjoy warm. Store leftover tortillas, once completely cooled, in a sealed zip lock bag or container in the fridge for up to one week. Reheat the same way you made them.