Fitness Magazine

Coconut Oil Flour Tortillas

By Lifeasarunningmom @RunningMom6
Coconut Oil Flour TortillasYou never know what will inspire you to look at things in a whole different light. Last month I was a cookbook and it has definitely impacted me in a positive way. I have fallen in love with coconut oil. I still have recipes to try but I find myself reaching for coconut oil more often. So when I decided I had had enough of store bought tortillas with a crazy list of ingredients, and sometimes hidden whey, I googled recipes and reached for my coconut oil.
introduced to
I don't know what it is about me but sometimes I just can't find one recipe I like for various reasons and tortillas was a hard one. I did not want lard or other "gross" ingredients. I was looking for pure and simple. I pulled from this recipe and that recipe and then I added my coconut oil twist and here is what I have been turning back to again and again. I tried a variation once and failed. Darling daughter said to stick with what is working. "It's yummy!"
The ingredients:
  • 2 cups flour (right now I am using all purpose but I still plan to play with my recipe and get some alternative flours in the day)
  • 1 tsp baking powder
  • 1/2 tsp salt (I use standard salt instead of my traditional Hawaiian salt)
  • 2 Tbl coconut oil (I don't even melt it)
  • 1/2 - 3/4 cup hot water

The steps:
    Coconut Oil Flour Tortillas
  1. Put the flour, baking powder, salt, and coconut oil into a large bowl.
  2. Mix with your finger tips until the oil is spread throughout the flour mixture.
  3. Slowly add the water and continue mixing with your hands until a ball is formed. Note: I have noticed that the amount of water I use varies slightly each time and am attributing it to the humidity where I live. You want your ball to stick together but not be too gooey.
  4. Knead the dough a couple of minutes until the ingredients are well mixed.
  5. Cover your dough and let it rest 30 minutes.
  6. Divide your dough into 8 equal pieces. 
  7. Roll each piece into a flat roundish tortilla on a floured surface. I roll all my tortillas first and put four on a large place, sprinkle with flour ever so lightly, put a plate on top for the next four. I have limited counter space.
  8. Cook over medium-high heat in a non-stick skillet. My first tortilla always takes longer but perhaps I am too lazy waiting for my pan to heat up properly. You will see the tortilla puff up and then flip and cook the other side. It is really only a minute or so each side. Note: Do not grease the pan. I did this at first and it just made the first tortillas too crispy.
  9. Store in a Ziploc bag in the fridge. I can't really tell you how long they will last because ours are usually gone within days. 

Yield: 8 tortillas
Coconut Oil Flour TortillasYou can make a double batch all at once with no ill effects. I just did this last night since it was taco night and I needed tortillas and I wanted some for lunches and other meals. I just got two skillets going to make the flipping part easier.
Daily Gratitude: I am thankful for my new pans!
Daily Affirmation: I am learning to walk away when needed.

Back to Featured Articles on Logo Paperblog