I know, I know. We’re supposed to be moving away from the wheat flour. I promise: this isn’t the only carb/bread recipe we’re working on this year; it’s just the first one that’s ready for the blog.
Why did tortillas get fast-tracked on our 2014 goal of making our own bread products? There are a couple of reasons, actually:
- Our favorite tortilla manufacturer changed their recipe last fall. Now they are Low Carb. And disgusting. Little Hippie likes her lunch sandwiches to be roll-ups, which hold together better during the lunch box’s tumultuous journey to the lunchroom.
- I learned that Chipotle still uses trans fats and bleached flour in their tortillas, which drives me insane! Chipotle was the ONE fast food chain that I could occasionally justify, what with their sustainability pledges and healthier options. Shenanigans, Chipotle!
- It’s tough to find a delicious flour tortilla that does not have trans fats, lard, and/or chemical preservatives.
I started to wonder whether it was even possible to make a good tortilla with real ingredients.
It is, indeed, possible.
The Hippie Husband is rather passionate about the taste and texture of his tortillas, so he has been the one doing all of the work on this project. Bless him. HH found and tried several recipes, and this one was good enough to keep trying and revising (“revising” in this case means mostly simplifying the steps because we are lazy) until it worked for our tastes and lifestyle.
We’re now completely spoiled when it comes to tortillas. It took more than one try to get the technique down, but even the test batches tasted good – they were just too thick/thin/brittle/undercooked/burnt. And once you find your groove, these are chewy, puffy, circles of Heaven. I can’t imagine eating a grocery store tortilla ever again.
The coconut oil you use really matters. I still don’t understand all of the grades/types of coconut oil. For our purposes, the rule of thumb seems to be: the fancier the oil, the more your tortillas will taste like a Mounds bar. Our favorite oil for tortillas is LouAna. It’s in the popcorn aisle at our grocery store, not with the cooking oils or in the hippie aisle. In tortillas, you can’t taste the coconut when you use this brand. Notice that the label does NOT say “refined,” “virgin,” or “extra-virgin.” It’s just cheap, plain old coconut oil.
The Hippie Husband makes a batch of these each week, usually during a lunch break. Now that he’s gotten it down to a science, he can make the dough, roll the tortillas, cook them, stuff one for lunch, and load the dishwasher in an hour. They can be refrigerated or frozen – just reheat in the microwave when you need them. Make a double batch and pop a few bags of them in the freezer, stick a bag in the refrigerator, and eat the rest of them hot off the griddle.
Yield: 16 medium tortillas
- 4 cups flour
- 2 tsp. sea salt
- 1/2 cup coconut oil, cool enough to be solid
- 1.5 cups warm milk
- Place flour and salt in a food processor. Pulse to mix, then add chunks of the coconut oil, then pulse until you have a crumbly mixture (this is like cutting butter into a pie crust – you can do it by hand, but it’s way easier and less messy to use the food processor). Slowly add milk while running the processor, until the dough cleans off the sides of the bowl and forms a ball.
- Turn the dough onto a floured surface and knead it for 2 minutes.
- Preheat a griddle over medium-high heat.
- Divide dough into 16 balls. Roll each ball into a circle that is as thin as possible (the circle is a nice goal. Ours tend to be more triangular or rounded-edged rectangular. They still make an excellent roll-up.) They tend to contract, so you may need to roll them more than once to keep them nice and thin.
- Cook each tortilla on the griddle until golden brown on each side – about 30 seconds per side.
- These are wonderful hot off the griddle. If you are storing them, allow the tortillas to cool completely before storing in the refrigerator or freezer. Reheat in the microwave when you are ready to enjoy them.