Flour Tortillas

Homemade Flour Tortillas

• 2 cups flour (use what you have: unbleached white, whole wheat, or a combo of the two. See kitchen notes at bottom.)
• 1 t. sea salt
• 2 T. coconut oil (I prefer the expeller-pressed variety for this recipe, since it doesn’t have coconut flavor) 
• 3/4 cup warm milk (or whey or even water)

Mix the flour and salt in a large bowl.

Cut the solid (NOT melted) coconut oil or lard into the flour- much like if you were making a pastry or pie crust. I usually start with a fork and end up using my hands to mash all the little coconut oil balls into the flour. It’s going to be lumpy, and that’s OK. Just try to keep the lumps small.

Slowly add the milk until the mixture begins to form a ball. Knead for 2 minutes, and then cover the dough and allow it to rest for 20 minutes. One of the reasons I love this recipe is that it always seems to be the perfect ration of flour to liquid. I rarely, if ever, have to add extra flour or water to make a knead-able, dough consistency. But, be ready to adjust as needed, as climate and flour variety can play a part in this.

I like to use my coconut oil when it the consistency of crisco, so I put it in the fridge for a little while first. I find that if I make the dough ahead of time so it can chill, it is the very best. These freeze well too.