I remember the first time I ate a homemade tortilla. I was in grade school and my best friend invited me over for supper. Her mom was making authentic homemade tortillas. There’s nothing like ripping the edge off a warm tortilla and letting it melt in your mouth.
I doubt those tortillas were made with coconut oil, but don’t worry – these still have the “melt in your mouth” flavor and texture.
I used half organic whole wheat and half organic white flour.
After you pour the boiling water on the dough, mix it around with a wooden spoon before you get your hands in there and kneed it. You will burn your paws off if you don’t wait until it cools off a bit.
Roll the dough into balls and cover. Let rest for at least a half an hour.
After the waiting period, heat the griddle up.
Roll your tortilla out as thin as you can without ripping a hole in it. I didn’t have to use flour, but you could. Try to use as little as possible or the tortilla will get tough.
Heat about 30 seconds to a minute on each side before you flip them over.
That’s what you’re looking for.
Don’t those look good!
We used the tortillas for steak tacos. Delish.
Jason said that he didn’t know how hard they were to make, but he would take them over Qdoba any day.
Now that is a compliment 🙂
- 2 cups flour
- 4-6 T coconut oil
- 1 tps salt
- ½ tsp baking powder
- ¾ cup boiling water
- Cut the coconut oil in the flour, salt and baking powder - like you're making a pie crust.
- Add in the boiling water.
- Kneed until dough forms.
- Roll into balls about the size of a golf ball.
- I got 15 out of the batch.
- Let rest for at least ½ hour or up to 2 hours covered.
- Roll out with a rolling pin.
- Try to get as thin as you can without tearing the dough.
- Lay on a very hot griddle or pan for about 30 seconds on each side.