I love tortillas. They are a nice change from bread and can give a lot of flavor to your taco (it can also totally ruin taco night if you have bad or stale tortillas or corn tortillas that don't hold together). They are also good with butter. Or peanut butter and jelly. This is a nice healthy recipe and while it takes a little time to roll them out, its easy work. I let my little ones help me. Fresh tortillas beat store bought any day!
This recipe uses whole wheat flour and coconut oil for the fat instead of vegetable shortening or oil. Butter or lard would be good too. Either way, no added ingredients or preservatives.
You make it kind of like a pie crust/biscuit. Mix flour, salt, and baking powder, then use your hands or a pastry cutter to get the oil distributed. Add water and mix until you form a ball. Then make the tortillas!
|Rub the coconut oil into the flour with our fingers|
|Starting to come together|
|Roll into balls|
|The imperfect tortilla makes the perfect taco!|
|Approved! (Night time photos are the worst)|
|Loaded Guac and Black Bean veggie tacos (recipe link above)|
Whole Wheat Tortillas with Coconut oil
3 Cups Whole wheat flour or Canadian Whole wheat flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 cup coconut oil
3/4 cup hot water
Mix Flour, salt, and baking powder together. Incorporate coconut oil with fingers or pastry blender until its well mixed. Add in water, mix, then knead with hands until it forms a ball. Divide into 12-16 portions depending on the size you want (you can even do 8 for burrito size). Roll out with a rolling pin. Do not stack one on top of the other - separate by wax paper or just cook them as you go. Heat a cast iron skillet (or non-stick) over medium heat. No cooking oil is necessary. Cook tortillas 1 minute on first side and about 30 seconds on the second side. Keep cooking until you have nice brown bits on either side.
These are best served fresh and warm. Otherwise, wrap in a towel for 4-5 hours, or store in an airtight bag for a few days. They freeze really well!