Here’s a simple recipe for tortillas – a multi-purpose food that is great to keep on hand! I find that keeping them in a sealed container in the fridge extends the life – but you can keep them on the counter, too. Or just eat them all.
2 cups All Purpose Flour
3 Tablespoons Coconut oil (or lard, Crisco, olive oil – whatever you prefer/have access to)
2 tsp Salt – or to taste
2/3 cup Water
Mix flour and salt in large bowl. Drizzle oil over and mix thoroughly. A hand works well to mush all the oil into the flour. Add water and stir briefly until dough ball forms.
I divide dough in half, then half again. Each quarter then gets divided into thirds. This gives me 12 equal-ish pieces of tortilla dough. I then roll into a ball, roll out with a fondant rolling pin (it fits nicely on the boat!) and cook 1 at a time in a heated, dry skillet.
Preheat the skillet to medium heat, assuming your stove has some sort of control. Mine is pretty much low or HOT AS HADES. I aim for somewhere in between… Then cook for 30 seconds or so, flip and repeat.
These tortillas are quick, easy and have NO freaky preservatives. And they are great in my Pizza Taco recipe!