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Coconut Oil, Flour Tortillas
Ingredients:
- 3 cups all-purpose, unbleached flour
- 3 cups whole wheat flour
- 2 teaspoons salt
- 1 cup coconut oil
- 2 cups filtered water
Directions:
Combine flours and salt in a large bowl. Mix in the coconut oil until well blended. Gradually stir in the water to make a soft dough.
Divide the dough into 30 equal golf ball–sized balls. Roll out each ball into a thin circle on a floured surface. Cook each tortilla on a hot, cast-iron griddle for 30 seconds per side. You should have pale brown spots when done. Use immediately or store in a plastic bag in the refrigerator. You can freeze these for long-term storage.
Recipe submitted by Deborah, Van, TX.
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