Instructions

1. Mix the flour and salt in a large bowl.
2. 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.
3. 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.
4. 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.)
5. 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.
6. 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.
7. 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…