Homemade Flour Tortillas

By lindaauman

Can be stored in fridge and re-heated for a few seconds in skillet the next day; can also be frozen and just heated in skillet.
Use whatever flour you like for these. I usually splurge and use unbleached white for this recipe. The more whole wheat you use, the more you will struggle with them turning cardboard-y the next day… Yes, you can reheat them and that helps, but hubby still doesn’t like taking the cardboard ones in his lunches…
I have a tortilla press. But, I still prefer my rolling pin. It’s hard to get a large tortilla from a press, plus I’m faster with my pin.
When I’m in a hurry, I often skip the 20 minute resting period. Actually, I almost always skip the 20 minute resting period…
You’ll want to make a double or triple batch of these… At least that’s what I always do. They will freeze- just reheat them in your skillet to soften them before serving.
I have found that I don’t need to oil my skillets when cooking these. They do just fine in a dry pan.
The secret to making large, thin tortillas? THE OIL. It took me a loooong time to figure out why my tortillas would never roll out… I’d be standing there rolling with all my might, but the dough was like a rubber band… It would always shrink back as soon as I lifted it off of the counter… I realized that it was from the liquid olive oil I was using. Tortillas are traditionally made with lard. In our modern times, many folks use shortening instead (a big no-no…) I knew I needed to use a solid fat for my dough, but don’t have access to lard at the moment (We finally butchered our hogs! Here is my DIY lard rendering tutorial), and I won’t touch shortening. So, I turned to coconut oil. Bingo! As long as I use my solid coconut oil for this recipe, I have no problem rolling out big ol’ tortillas.

Ingredients

• 2 cups flour
• 1 t. sea salt
• 4 T. expeller-pressed coconut oil OR lard
• 3/4 cup warm milk (or whey or even water)

Details

Adapted from theprairiehomestead.com

Preparation

Step 1

Mix flour and salt in large bowl

Use fork or hands to mash coconut oil balls (or lard) into the flour keeping lumps small

Slowly add milk until mixture begins to form a ball

Knead 2 minutes

Cover dough and allow to rest 20 minutes

Divide into 8 balls, rolling each one as thin as possible in a circular shape. (they will puff up when you cook them)

Cook tortillas in pre-heated, medium-hot skillet about 30 seconds per side-golden brown spots indicate when it's ready to flip

Tortillas are best served immediately