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.
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.
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.)
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.
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.
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…
Reviews
Linda Steiger on 2021-02-11 (5 stars): I spread them with tomato paste, add oregano, garlic powder pepperoni & mozzarella and bake until toppings look right and voila...thin crust pizza.
Linda Steiger on 2021-02-11 (5 stars): I spread them with tomato paste, add oregano, garlic powder pepperoni & mozzarella and bake until toppings look right and voila...thin crust pizza.
Pamela on 2022-01-02 (4 stars): I have a tortilla press brought to me from México, they are better for corn tortillas than flour tortillas. I have never seen the Mexicans use them for flour tortillas.
carol on 2018-03-01 (4 stars): the tortillas come out to small with a press, a rolling pin is the best. My Grandma, my mother and my sisters and myself have always used lard, its better than any thing.
Jill on 2019-02-20 (5 stars): Chris you are an asshat! Clearly you didn't read the post correctly! Jana said the rattlesnakes in her area are aggressive! She has children and livestock to protect. Her act of selflessness, let me put it in plain English even you can understand, she put herself in harms way to protect her child that doesn't understand the danger. By the way, most lay people use poisonous and venomous inter changeably, so educate people on correct use of the terms, don't chastise them, you idiot!
Jill on 2019-02-20 (5 stars): Hi Jill, I love your website! We have a 10+ acre farm. I retired a couple yes ago from teaching due to disability. I have been canning tomatoes since meeting and marring my third husband. They say 3's a charm, it sure is for me. I dearly love my mother-in-law. I jokingly say I married him because of him Mom! She has taught me so many things about homesteading, cooking and fiber arts. I started with 2 horses, now I have an alpaca, chickens & ducks, we also raise a couples of pigs most every yr, and a periodically a freezer cow. I render my own lard and beef tallow. I have 2 spinning wheels and a plethora of fiber. My daughter and her youngest are totally into thwart of spinning. Keep up the great work on your website. I have gotten so many great recipes from you, thank you so much for all you do to inform people about the old ways so they are not lost forever. Peace, Jill
Ji!l on 2019-02-20 (5 stars): Sorry,married him because of her. They are a true farm family raising beef cattle, chickens and pigs. We met at a farm that runs a pumpkin patch with rides to and from the patch.
NIKKI on 2017-02-19 (5 stars): I made these for dinner last night and they were easy to make and amazing to eat!
Lita Watson on 2017-06-12 (5 stars): Thank for giving so much kitchen notes in a article. Without reading them, maybe i will ask you many questions! I hope you will give more notes like this in the next time!
Aida on 2018-03-08 (1 stars): Thanks for the recipe, the tortillas turned out awesome! But I changed a few things in the recipe, I used 250 gr of wheat flour and 250 gr of masa harina, 8 tablespoons oil and I let the dough rest for 2 hours. Yesterday I bought a tortilla press and tried it out with these changes. and they were muy padre how we in México say!
Muchas gracias :)
Robbin on 2021-12-31 (5 stars): We have tried a lot of tortilla recipes - This is by far the best one yet!!
I know that it is the lard that makes it so good.
My mother and grandmother were both pastry chefs and they would *only* use lard for their pie crusts. And the flakiness was phenomenal like nothing else.
And as they would say it is not like you eat it everyday so a little bit is okay.
