As someone who has been avoiding gluten for many years, I’m well aware of corn tortillas. In fact, before I figured out how to make bread, corn tortillas were my bread. But corn tortillas weren’t a thing in my life (unless we’re talking about the crunchy version) until I moved to California. You see, the dominant form of mexican cuisine in the south is, well, Tex-Mex. In the south, Queso isn’t just the spanish word for cheese, it's also the name of a cheese dip that could only have risen from the belly of the deep deep south. It's a mix of basically velveeta, cream and salsa, and it's the stuff of dreams to me. Also dominating the Tex Mex plate, flour tortillas, traditionally made with lard and wheat flour. I do love a good corn tortilla, but every now and then all I want is that soft pillowy flatbread of my southern youth. This recipe is super easy to make, and if you have a big enough skillet, you can make a burrito-sized tortilla that won’t crack if you try to roll it over a hearty dose of rice and beans.
- 1 cup Super Bloom AP flour
- ½ tsp salt
- 3/4 cup hot water
- 2 tbs coconut oil
(makes 6 taco sized tortillas or 2 burrito sized tortillas)
- Mix the flour, salt and hot water in a bowl with a wooden spoon until it forms a dough.
- Add the coconut oil and knead to combine
- Cover the dough with a wet towel and let it rest in the bowl for 30 minutes
- Heat a skillet or comal on high until it smokes, divide the dough into 6 balls
- Use an oiled rolling pin to roll out your tortilla dough as thin as possible
- Cook the tortillas one at a time for a minute or so on each side, tortillas should puff up a little
- Serve hot!