Homemade tortillas

One thing I have learned on my dairy and soy free journey is that it is very difficult to find tortillas I can eat. I figured they would be easy enough to make and I was right. Good old Pinterest to the rescue. However I did alter things to make it healthier. I used whole wheat instead of white flour and coconut oil instead of butter or lard. (Even my pregnant sister in law said she couldn't taste the coconut oil in this recipe!).

Not only are these much tastier, but have you ever read a tortilla package? Why!? Why all those ingredients? I will never know...

Here it is!

It's all basic ingredients. Just mix your dry ingredients, cut in coconut oil and then add water. (On a side note, coconut oil should be a solid at room temperature not a liquid. That is why you can use it to replace butter and lard in baking so well!) I love using coconut oil for things that require "cutting" or "pastry blending" because it is nice and soft already and you can just use your hands. It somehow incorporates itself better than other fats. Maybe because it melts quicker than lard, so the flour and hands makes it softer. Who knows!

Once you have a dough, measure out 12 even balls and let them rest for 10 minutes or so. (If you are in a rush, you could skip this since its not a yeast dough).

 I like to cover mine with a damp cloth so it doesn't get dry. 

Next roll out the balls into tortillas. You don't have to do them all at once like this, I usually roll one out while the previous one is cooking. (An assembly line style thing). That way they don't dry out. 

They don't have to be perfectly round either. You will notice that one of my tortillas near the back of the photo didn't get the "round" memo at all... It decided that square is the new round...

Next you just dry fry in a pan! On the first side, just till you start to see bubbles forming.

Then on the second side for a little bit. It's not a science, so just fiddle with it a bit. Less time is usually better, or they get crispy, which isn't easy to work with.

Stack them up while warm and cover as you go to retain their moisture. 

That is it! Yummy homemade tortillas! There's really nothing like it. You can use this same recipe with white flour if you want. I find the whole wheat tastes better to me. More body to them...

Anyway! Here you go! Tweaked from 

http://www.smells-like-home.com/2012/07/diy-soft-flour-tortillas/

Whole Wheat Tortilla bread:

3 cups whole wheat flour

2 tsp baking powder

1 heaping tsp table salt

1/3 cup coconut oil

3/4 cup warm water

Mix flour, salt and baking powder. Crumble coconut oil into flour mix with forks at first and then your hands until It resembles quick oats in texture. Add the water and knead into a stiff dough. 

Divide dough into 12 equal (roughly 2 oz) balls and let them rest for 10 minutes, covered with a damp cloth. 

Roll balls out into 6 inch tortillas, and dry-fry in a cast iron pan on both sides. 

Stack completed tortillas and cover to keep moist and warm. 

Serve immediately or store in fridge/freezer.