Friday, February 21, 2014

The Best Flour Tortillas


These tortillas are worth making at home. Far superior to anything you can find at the supermarket, and ingredients you can feel good about!! The kind of tortilla that is so soft and gently fragrant you could bury your face in it! Or at least eat it plain with maybe just a swipe of butter right out of the pan! I make a big batch whenever we are going to have burritos, and then freeze the rest for future burritos, dipping in hummus, or falafel wraps! To defrost just grab how many you need out of the freezer and either let them thaw on the counter if you have the time, or pop in the oven or microwave to soften. These tortillas are incredibly simple and the dough would be really fun to make with kids! The recipe can easily be halved or doubled!

//Flour Tortillas//
yields 12-16

2 cups white whole wheat flour
2 cups all purpose flour
2 tsp. baking powder
2 tsp salt
2 Tbsp refined coconut oil 
1 1/2 cups water (more or less if your dough is dry or wet)

Combine all dry ingredients in a bowl together and mix with a fork to incorporate. Rub in the coconut oil using your fingers (or you can "cut" it in using your fork.)
Slowly add the water until your dough comes together. Knead for a minute or two to incorporate everything, you should have a nice soft dough.

At this point I use a bench scraper or knife to cut the dough into even chunks. I cut them as big as my skillet, giving me about 16 tortillas. Roll them into balls and then let them rest for about 20 minutes under a layer of plastic wrap.

Heat a skillet over medium heat. I use cast iron, but any skillet will work fine. Do not add any oil or fat, these cook in a dry skillet. 

Using a little flour roll a tortilla out as thin as you can get it (they will puff slightly in the pan.) Cook the tortilla on the hot skillet until you see bubbles forming all over the top. Flip, and let cook for about 30-60 seconds more. Adjust heat if your spots are getting dark too fast, or if it is taking more than a minute per side to cook. 

I usually roll out the next tortilla while the first is cooking, just remember to keep an eye on it! As they cook I stack them on a plate and cover them with a clean kitchen towel. By the time you are done cooking them all, you will have a lovely stack of warm, soft tortillas!