Flour Tortillas-An Experiment



Re-configured from a recipe found at HomesickTexan.com. Up to half of the white flour can be replaced with whole wheat flour. A food processor was used to prep the dough but a stand up mixer will also work. I *did not* test this tortilla recipe using cow's milk. Rather, I diluted equal parts canned coconut cream (or coconut milk if you prefer) and filtered water.

Featured Pinch Tips Video


 Be the First



Yield: 8 tortillas


40 Min


15 Min


Stove Top


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

Directions Step-By-Step

Blend the flour, baking powder, salt and oil in the food processor.
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.
Place dough in a bowl and cover with a damp cloth. Set aside for 20 minutes. Do not skip this part.
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.
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.
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!

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Mexican
Dietary Needs: Vegan
Other Tag: Quick & Easy