If you have never made homemade tortillas, you have got to give these a try!
They put the store bought ones to shame, they taste amazingly authentic and fresh, the perfect amount of softness and crispness, and they can be frozen so you always have tortillas on hand when you have a Mexican night craving.
Also, have you ever looked at the ingredient list on store bought tortillas, they take up half of the package, YUK, chemicals, chemicals, chemicals.
These are made with only 5 simple ingredients, the only time consuming part is cooking them, but overall they are very simple to make and absolutely positively the BEST and most authentic tortillas I have ever had!
Note: I will either double or triple this recipe and freeze the extra’s… also, most recipes are great when you substitute whole wheat flour, but for this one I do not recommend it. Tortillas need to be flaky and the perfect amount of softness and crispness, adding whole wheat will make them more tough and chewy.
Makes 8 Small Flour Tortillas
Ingredients:
* 1 3/4 cup unbleached white flour
* 3/4 tsp sea salt
* 1/4 tsp baking powder
* 1/4 cup coconut oil, softened
* 1/2 cup very hot water
* coconut oil for cooking
Directions:
1. Gently mix the flour, salt, and baking powder in a mixing bowl. Add the coconut oil, and work into the flour with a fork, or until crumbly.
2. Mix in the hot water and gently mix with a fork. Pour mixture on a lightly floured surface and knead for 3 minutes. Make the dough into a ball and place back in the bowl, cover with a towel and let rest 15 minutes.
3. Divide the dough into 8 separate balls and roll with your hands to make as smooth as possible. Then flatten each ball in to a paper thin circle using your palm, *make sure they are really thin or they will turn out more like a pancake. (you can also use a rolling pin, but I find using my palm is much easier and makes a much more evenly round tortilla).
4. Preheat an oiled skillet on medium heat. Cook the tortillas one at a time by placing them in the hot greased pan and cook for about 40 seconds or until small air bubbles appear. Flip over and cook for another 40 seconds, and then finish by flipping over one last time for another 20 seconds. You know it is done when it will slightly puff up, and small browned spots will form on the surface. *Do not let the pan get too hot or you will get burned spots, and continue to grease skillet as necessary.
5. Let cool and freeze unused tortillas
They put the store bought ones to shame, they taste amazingly authentic and fresh, the perfect amount of softness and crispness, and they can be frozen so you always have tortillas on hand when you have a Mexican night craving.
Also, have you ever looked at the ingredient list on store bought tortillas, they take up half of the package, YUK, chemicals, chemicals, chemicals.
These are made with only 5 simple ingredients, the only time consuming part is cooking them, but overall they are very simple to make and absolutely positively the BEST and most authentic tortillas I have ever had!
Note: I will either double or triple this recipe and freeze the extra’s… also, most recipes are great when you substitute whole wheat flour, but for this one I do not recommend it. Tortillas need to be flaky and the perfect amount of softness and crispness, adding whole wheat will make them more tough and chewy.
Makes 8 Small Flour Tortillas
Ingredients:
* 1 3/4 cup unbleached white flour
* 3/4 tsp sea salt
* 1/4 tsp baking powder
* 1/4 cup coconut oil, softened
* 1/2 cup very hot water
* coconut oil for cooking
Directions:
1. Gently mix the flour, salt, and baking powder in a mixing bowl. Add the coconut oil, and work into the flour with a fork, or until crumbly.
2. Mix in the hot water and gently mix with a fork. Pour mixture on a lightly floured surface and knead for 3 minutes. Make the dough into a ball and place back in the bowl, cover with a towel and let rest 15 minutes.
3. Divide the dough into 8 separate balls and roll with your hands to make as smooth as possible. Then flatten each ball in to a paper thin circle using your palm, *make sure they are really thin or they will turn out more like a pancake. (you can also use a rolling pin, but I find using my palm is much easier and makes a much more evenly round tortilla).
4. Preheat an oiled skillet on medium heat. Cook the tortillas one at a time by placing them in the hot greased pan and cook for about 40 seconds or until small air bubbles appear. Flip over and cook for another 40 seconds, and then finish by flipping over one last time for another 20 seconds. You know it is done when it will slightly puff up, and small browned spots will form on the surface. *Do not let the pan get too hot or you will get burned spots, and continue to grease skillet as necessary.
5. Let cool and freeze unused tortillas
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