Belizean Tortillas with Coconut Flour
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- 3 c
- unbleached white flour (read note in step #1)
- 1 Tbsp
- baking powder
- 1/2 tsp
- 1/4 c
- solid coconut oil, lard or butter (i used the former)
- 1/2 c
- coconut flour
1Note: I replaced about 1 cup of the unbleached flour with cornmeal for the second test. Either version is good.
Place all ingredients in a food processor, stand up mixer (with DOUGH HOOK attachment) or mixing bowl. Add enough water to moisten.
2KNEAD until dough ball forms and is not sticky, adding more flour if necessary.
3Cut dough into 12 pieces and form into balls. Set aside on a floured surface and let rest for 15 minutes.
4On a floured rolling pin or a parchment-lined or wax paper-lined tortilla press, roll each dough piece to about 1/2" thickness.
5Cook the tortillas on a cast iron griddle or comal on medium-low heat 3-4 minutes on each side.