Ok, I’ve learned so much in the past year, I don’t know where to start, so I’ll just start with this recipe I’ve come to love and trust.
I’ve been making homemade flour tortillas for decades, modifying a simple biscuit recipe by subbing water for the milk. I like making my own, because I don’t have to rely on a mix, or have to worry if I run out of it. I also don’t have to rely on commercially-made flour tortillas, or even the ones being made right in the store. I like mine because I am in control.
Fast forward. I’ve become more health conscious this past year, just adding to what I’ve already been doing, and subtracting certain things from my diet because of questionable ingredients. I have learned that all-vegetable shortening is NOT the greatest thing in the world, and I have learned the beauty of all thing coconut. :) Coconut oil in its solidified form is like shortening, though not as creamy. I have two kinds of coconut oil in my pantry: filtered and unfiltered. The filtered kind has no coconut flavor. The unfiltered kind does. Coconut oil is the most marvelous oil on the planet, as I have read what dozens of nutritionists and doctors have to say about it online.
I simply substitute coconut oil for the Crisco in my original recipe. Try this! You’ll feel better, knowing it’s the healthiest batch of flour tortillas you’ll ever make! :)
Heat a cast iron skillet on medium. Combine 2 cups organic flour (got mine at Costco), 1/2 teaspoon baking powder, and 1/2 teaspoon pink sea salt (healthier than white table salt). Cut in 1/4 cup of coconut oil with a fork or pastry blender. Add about 3/4 cups filtered water, and mix. When it all comes together, work it gently, kneading it in the bowl a few times. Pinch off a golf ball size piece, and roll it out on a lightly floured surface, and place it in the skillet, turning once. Transfer to a tortilla warmer or an “envelope” made of aluminum foil. Or—spread butter on one and eat it immediately, for a comforting treat! :)