Flour Tortillas-An Experiment
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- 2 c
- white pastry flour or unbleached all-purpose flour
- 1 1/2 tsp
- baking powder
- 1 tsp
- 1 Tbsp
- oil (coconut, grape seed, avocado, sunflower, etc.
- 3/4 c
- gently warmed coconut cream or coconut milk or cow's milk
1Blend the flour, baking powder, salt and oil in the food processor.
2Slowly add the warm coconut milk. Process until you have a slightly sticky dough ball. KNEAD for 2 minutes by hand on a floured surface.
3Place dough in a bowl and cover with a damp cloth. Set aside for 20 minutes. Do not skip this part.
4After 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.
5After 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.
6In 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!