Homemade Flour Tortillas
- Yield 12
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Flour Tortillas is a dinner recipe on Avoteb. The yield on the card is 12. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1 cup hot water
- 1/3 cup coconut oil (room temperature, not melted)
Method
Stir the dough. Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Tip in the hot water and coconut oil and stir until a shaggy dough begins to form.
Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Lid with a clean kitchen towel and let the dough rest for 10 minutes.
Form the dough balls. Take a knife to cut the dough into 12 equal wedges. Take your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
Leave the tortillas. Warm a cast-iron skillet or heavy-bottomed sauté pan over medium-a hot burner. Tip in the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then move to a clean plate or bowl, cover with a clean dishtowel, and keep nearby. Repeat with the remaining dough balls. (You can roll out
Plate Plate warm and enjoy! It is worth keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
