Wednesday, November 13, 2013

Coconut Oil Flour Tortillas

I have a spoiled family. It's my own fault, I'll admit. One day I set out to try my hand at homemade corn tortillas. They were good. I mean.... really good. Comparing a homemade corn tortilla to store bought is a night and day difference. The other day I decided to "splurge" and buy store bought corn tortillas. (Yes, splurging for me is buying store bought.) My family rebelled. (Heck, so did I!) They were awful. Homemade from here on out for us!

Flour tortillas are another great homemade tortillas that really can't be compared to store bought. I have made them with Crisco, but was looking for a healthier alternative. Olive oil was okay, but I really love them made with coconut oil.

Now, these do require a bit of labor. Unfortunately, a tortilla press is not going to work for these. Go and ahead and try it, but you will quickly see what I'm talking about. Get out your rolling pin and work those biceps! It will be worth it.

You can drive yourself crazy trying to get these to be perfect circles like you buy in the store. I am no Martha Stewart. I do not have the patience for such perfection. I figure, since they are homemade with love, a little abstract "free form" tortilla tastes just as good as a perfect circle. Let your inner creative artist out.



Coconut Oil Flour Tortillas
((Printable Recipe))

Ingredients:
2 cups flour (I use King Arthur's, unbleached)
1 teaspoon sea salt (I use pink Himalayan)
2 T organic coconut oil
3/4 cup warm whole milk

Directions:
1. Mix the flour and salt together in a large bowl.

2. Cut the coconut oil into the flour. (Make sure your coconut oil is solid. If it is warm out and the oil is melted, firm it up in the refrigerator.) You can use a pastry cutter or pulse it in a food processor until you have small lumps.

3. Slowly stir in the warm milk until a ball begins to form. Knead the dough for a minute or two. Add a little more flour if the dough is too sticky. Allow it to rest for about 20 minutes.

4. Divide the dough into 8 balls. Roll the balls and thin as possible (unfortunately a tortilla press won't work here.) Cook on a hot griddle (I use cast iron) for about 30 seconds per side. Keep warm wrapped in a dish towel or tortilla warmer.

1 comment: