Coconut Flour Tortillas
I love the texture of these tortillas. They are easy to roll, even very thinly, without tearing. They remain flexible for a few days and heat up nicely.
Makes 8 large tortillas.
- 1 c coconut flour
- 2 c all purpose flour
- 1 tsp salt
- 1/3 c vegetable oil
- 1 c hot water
- In a large bowl, whisk together the coconut flour, all purpose flour and salt.
- Add oil and hot water. Blend with spoon until it comes together. (Add a teaspoon or two more water if needed.)
- Turn the dough out on a work surface and knead 1 minute.
- Cut dough into 8 even dough pieces. Roll each into a ball and cover with a towel.
- Heat a comal or large griddle to medium high.
- On a lightly floured surface, place one dough ball. Flour the top lightly. Using a rolling pin, roll it out as thinly as possible.
- Place it on the un-greased, hot griddle for about 20 seconds or until small brown spots form on the underside.
- Flip it over and cook another 20 seconds.
- Turn it one more time for just a few more seconds, or until it puffs up a bit. Transfer it to a cloth lined tray. Cover with another clean cloth.
- Repeat with remaining dough balls. Use right away, or cool and place in a covered dish. To use a cooled tortilla, reheat on the griddle for a few seconds, or until hot, on each side.