The Best Homemade Flour Tortillas!

The Best Homemade Flour Tortillas… My kids love to make fajitas for dinner. Who doesn’t, right? Those strips of sizzling salsa, tomatoes, black beans, onion, rice….mmm. I always hated to buy the needed flour tortillas from the store, though. The ones at pretty much any normal supermarket are chock-full of hydrogenated oil. Eesh. Kinda makes it hard to enjoy your delicious dinner the kids made for you if your conscience is nagging you about how unhealthy it is. The other day I was at Whole Foods in town. Since it’s so far away and I almost never get to go, I was excited to see what the had in the way of healthy tortillas. Surely they would have some I could feel good about, right? Not so. They were about a dollar per tortilla, and still full of things I just don’t want to feed my kids. But was I about to give up? Not a chance. I decided that I would just make my own. This recipe still calls for white flour, but at least this way you are completely in charge of what’s going in, and nothing sneaks up on you. And I’ll tell you something else, these little fellas are good. Flavorful, soft, and tender. Goes above and beyond the expectation I have for even the taste of unhealthy versions. They take a little bit of time, but they are very, super easy.  So pull out your Bosch and let’s get started! the best homemade flour tortillas 2

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Ingredients:  3 cups flour 1 teaspoon salt 1 teaspoon baking powder ⅓ cup bland coconut oil (I use expeller pressed) 1 cup warm water Directions: Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding. the best homemade flour tortillas 1 After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. When I took them off the heat, I stacked them inside a stockpot, and put the lid on. This will keep them soft and pliable. Wipe out the pan in between tortillas if flour is started to accumulate. Serve ’em up warm with your lovely fajitas,  or allow to cool for later use. homemade flour tortillas 3 When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave them, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.