belizean tortillas with 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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