Homemade Flour Tortillas

August 06, 2020

If you’ve never tried making flour tortillas at home, this recipe will change your mind. They’re nothing like the flour tortillas you find in a grocery store – dry, chalky, and utterly lifeless. Made fresh, they’re warm and slightly chewy. You’ll have a hard time not eating them straight off the pan. 

This recipe uses coconut oil in place of lard as a meat-free alternative. Feel free to experiment with either! Just be sure to make it using our whole germ, locally milled all-purpose flour

Ingredients:
2 cups all-purpose flour
1 teaspoon of kosher salt
1/4 cup coconut oil, softened
3/4 cups cold water

Directions: 

  1. Combine flour and salt in the food processor and pulse to combine. Add coconut oil and pulse until the mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.
  2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.
  3. Heat cast iron skillet or griddle over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and roll out into a very thin round. 
  4. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. 
  5. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Recipe by Local Roots team member Phoebe Tran





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