Homemade Tortillas
Source of Recipe
KerryAnn Foster
Makes 8-12 tortillas
1 cup warm water (100-115 degrees)
2 tbs coconut oil, melted
1/4-1/2 tsp salt
2 cups store bought flour, or 3 cups of freshly ground flour
Optional:
1-2 tbs honey or sweetener
pinch chili powder, ground cumin, or garlic powder
Mix ingredients and knead briefly. The dough should be moist but not sticky.
Let dough rest, covered, at least 30 minutes. Divide dough into portions and
roll into balls, about 2-3 inches in diameter. Cover dough balls with a
clean, slightly damp towel to prevent dough balls from drying out.
Take one sheet of parchment paper, fold it in half diagonally, and place it
so that the open end is at the hinge side of the press and the folded end of
the paper is at the handle side of the press.
Put your dough ball about one-inch off-center towards the hinge of the press
and then fold the parchment paper over the dough ball and close the press.
Placing the dough ball off-center helps it to press evenly. Open press and
close repeatedly until the tortilla is of the desired thickness.
Open the press and gently peel the parchment from the tortilla. Cook each
tortilla one minute on the first side, then 30 seconds on the second side on
medium-low heat.
To freeze, stack between layers of parchment paper. Tortillas freeze
beautifully and only need about 2 hours to thaw.
|
|
member logon
