Homemade Tortilla Recipe
- Cook Time: 1 min
- Total Time: 1 min
- Yield: 8 1x
- Category: Breads
- Cuisine: Mexican
- Mix the flour and salt in a large bowl.
- Mix coconut oil or lard into the flour until the mixture is crumbly. I usually start with a fork and end up using my hands to mash all the little coconut oil balls into the flour. It’s going to be lumpy, and that’s OK.
- Add the water and mix until the dough comes together. Knead for 2 minutes, then cover the dough and rest for 20 minutes. One of the reasons I love this recipe is that it always seems to be the perfect ration of flour to liquid. I rarely, if ever, have to add extra flour or water to make a knead-able, dough consistency. But be ready to adjust as needed, as climate and flour variety can play a part in this.
- Divide it into 8 balls. Roll each ball as thin as you can in a circular-ish shape. (Even if you like thick tortillas, they will end up puffing when you cook them.)
- Cook the tortillas in a pre-heated, medium-hot skillet for about 30 seconds on each side. You are looking for some golden brown spots to show you it’s ready to flip. My oven has a fifth burner in the center that converts into a cast-iron griddle, so I usually use that to make tortillas. However, I also love using my cast-iron skillets for making tortillas, too.
- Store in the fridge. They are best if used immediately. However, you can re-heat them for a few seconds in your skillet if you plan on using them the next day.
- Serve alongside my refried beans recipe, or turn them into tacos or burritos. You also might catch me smearing a warm tortilla with butter and homemade jam sometimes…