Belizean Tortillas with Coconut Flour

Belizean Tortillas With Coconut Flour

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about 12
15 Min
5 Min
Stove Top


  • 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
  • ·

How to Make Belizean Tortillas with Coconut Flour


  1. Note: 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.
  2. KNEAD until dough ball forms and is not sticky, adding more flour if necessary.
  3. Cut dough into 12 pieces and form into balls. Set aside on a floured surface and let rest for 15 minutes.
  4. On a floured rolling pin or a parchment-lined or wax paper-lined tortilla press, roll each dough piece to about 1/2" thickness.
  5. Cook the tortillas on a cast iron griddle or comal on medium-low heat 3-4 minutes on each side.

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About Belizean Tortillas with Coconut Flour

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Caribbean
Other Tag: Quick & Easy

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