Description
These Flour Tortillas are easy, healthier! Using coconut oil as a substitute, these soft and pliable tortillas are perfect for tacos, burritos, or wraps. Made in just a few minutes with simple ingredients, you won’t need a tortilla press to get perfectly round and delicious tortillas.
Ingredients
3 cups (384 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup (70 grams) unrefined/unflavored coconut oil, at room temperature
1 cup (236 ml) hot water
Instructions
Mix Dry Ingredients
In a mixing bowl, combine the flour, baking powder, and salt. Mix them well to ensure even distribution.
2. Add Coconut Oil
Add the coconut oil into the dry mixture. Use your hands to rub the coconut oil into the flour until the mixture has a crumbly texture. This will help give the tortillas their soft and pliable texture.
3. Form the Dough
Slowly drizzle in the hot water while stirring with a fork. Add water little by little until the dough starts to form a ball. Once it starts coming together, switch to using your hands and knead until the dough is smooth and slightly tacky but not sticky. If the dough feels too sticky, add a small amount of flour. If it’s too dry, add a tiny bit more water.
4. Rest the Dough
Divide the dough into 16 equal balls. Place them in a bowl, cover with a damp cloth, and let the dough rest for 10 minutes. This resting time will make the dough more pliable and easier to roll out.
5. Roll Out the Dough
Preheat a cast-iron skillet over medium-high heat. On a lightly floured surface, use a rolling pin to roll each dough ball into a 5 ½-inch (14 cm) round. Try to keep the tortilla thin and even. You can also use parchment paper or plastic to prevent sticking as you roll.
6. Cook the Tortillas
Place the rolled tortilla onto the hot skillet. Cook for about 30 seconds until you see bubbles start to form. Flip the tortilla and cook for another 30 seconds on the other side. The tortilla should be slightly golden but not browned.
7. Store the Tortillas
Once cooked, remove the tortilla from the skillet and wrap it in a clean kitchen towel to keep it warm. Repeat the process with the remaining dough balls.
Notes
Use hot water: It helps activate the gluten and makes the dough softer.
Don’t overwork the dough: Knead the dough just until smooth and slightly tacky. Over-kneading can make the tortillas tough.
Resting the dough: Allowing the dough to rest helps relax the gluten, making the tortillas more pliable.
Rolling Tips: You don’t need a tortilla press. Use a rolling pin and gentle, even pressure. Rotate the dough as you roll it to keep it round.
Cooking Tip: Use a cast-iron skillet for the best results, as it ensures even heat and slightly crispy edges.
Storing Tortillas
Room Temperature: If you plan to use the tortillas within a few days, store them in a plastic bag or wrapped in a kitchen towel.
Refrigeration: For longer storage, refrigerate the tortillas in a resealable plastic bag or an airtight container. They can last up to 1 week in the fridge.
Freezing: You can freeze tortillas for up to 3 months. Place a piece of parchment paper between each tortilla to prevent them from sticking together. Thaw at room temperature or reheat in the skillet.
Serving Suggestions
These Flour Tortillas are perfect for:
Tacos: Fill with your favorite meat, beans, cheese, and toppings.
Burritos: Roll up your favorite fillings like rice, beans, cheese, and grilled veggies.
Wraps: Use them to wrap up sandwiches or fresh veggies for a healthy lunch.
Breakfast Burritos: Fill with scrambled eggs, cheese, and bacon or sausage.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side dishes
- Cuisine: Mexican
