flour tortillas-an experiment

How To Make flour tortillas-an experiment

• 1

  Blend the flour, baking powder, salt and oil in the food processor.
• 2

  Slowly add the warm coconut milk. Process until you have a slightly sticky dough ball. KNEAD for 2 minutes by hand on a floured surface.
• 3

  Place dough in a bowl and cover with a damp cloth. Set aside for 20 minutes. Do not skip this part.
• 4

  After the dough has rested, break off 8 sections, roll the sections into balls in your hands. Place the balls on a wax paper-lined jelly roll pan. Cover balls with damp cloth and set aside 10 minutes. Do not skip this part.
• 5

  After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about 8-inches in diameter. Don’t overwork the dough, or it will be stiff. I shaped and cooked one tortilla at a time, making sure to keep the other dough balls covered with the damp tea towel.
• 6

  In a comal or large cast iron skillet heated on MEDIUM, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it is done. There will be brown specks and spots. Reduce heat if necessary so that the tortillas don't burn. Keep cooked tortillas covered wrapped in a damp tea towel until ready to eat. I placed the wrapped tortillas on a warming tray in a LOW oven. If by chance you have any leftovers, they can be stored in the fridge tightly wrapped. I placed a lightly dampened tea towel around the tortillas, placed them in a Ziploc-type bag and refrigerated. You want to avoid drying out the tortillas so it is very important to keep them lightly moistened and refrigerated. The tortillas can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. DO NOT microwave the tortillas when re-heating!
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