Tortillas

Ingredients:

Whole Wheat Flour - 1 Cup

All Purpose Flour    - 1 Cup

Coconut Oil (Melted) - 1/4 Cup

Salt (I use sea salt) - 1/2 teaspoon

Warm Water - 3/4 Cup or less

I normally just use a recipe as guidelines.  If you prefer a more whole wheat tortilla, use more or all whole wheat flour.  If you prefer white tortillas, then use all all-purpose flour.  If you don't think you like coconut oil (I just started using coconut oil and I LOVE it, it doesn't have a coconut taste if you use the expeller pressed like this one), you could substitute olive oil, vegetable oil, or butter.  I did make this recipe with olive oil and I thought it could have used a little less than 1/4 cup.

To make your tortillas:

In a large bowl, mix together the flour and the salt.  Next mix in the coconut oil, making sure that it is fully incorporated.

Add in the warm water a little at a time and stir.  Your dough should be very moist but not overly sticky.  Add in just enough water to form a very soft ball.

Next, on a very lightly floured surface, roll your dough in to a log.  Using a knife or a pastry scraper, portion the dough in to about 10 golf ball size portions.

Cover the portioned balls and allow them to rest for at least 30 minutes or up to 4 hours.  This will give the gluten in the bread time to relax and give a better consistency and taste to your tortillas.

After your dough has rested, and working with one ball of dough at a time, flatten the dough with the palm of your hand.  This will form a little disc.  Then with a floured rolling pin, roll each ball thin (between 1/16" and 1/8").  These will not rise at all, so the thickness you roll them will be the thickness of your final product.  Continue with the rest of the dough, stacking them on a plate as you go along (they will not stick together). 

After you are done rolling the dough, heat a large frying pan or griddle pan on low heat.  Lightly fry each tortilla (don't oil the pan, I cook with stainless steal and there is enough oil in the dough for it to not stick) for about 30 seconds to a minute on each side.

These will last for a couple of weeks in the fridge, or freeze very nicely.