In a medium bowl, whisk together the cassava flour, tapioca flour, salt, and xanthan gum.

Stir in the melted butter and hot water until thoroughly combined, about 1 ½-2 minutes. The dough should not stick to your finger.

Divide the dough into 10 balls (about 43g each). Cover with a damp towel and let rest for 3-5 minutes.

Place each dough ball between two pieces of parchment paper and press down lightly to form a thick disc.

Roll the dough into a 6" circle (about 1/8” thick). If you have a tortilla press, use that.

Heat a cast-iron skillet over medium-high heat. Remove tortillas from parchment.

Cook each tortilla for 45-60 seconds per side until lightly browned and cooked through. Serve warm!