What You'll Need
Tools
Tortilla Press or rolling pin
Comal or nonstick pan
Ingredients
3 cups Tortilla Flour Blend (entire package)
1/4 cup solid coconut oil (or preferred fat substitute)
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cup warm water
Directions
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Empty the contents of your Tortilla Flour Blend package into a medium sized bowl.
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Mix Tortilla Flour Blend, salt and baking powder with coconut oil until well combined and small crumbles begin to form.
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Add warm water and mix until well incorporated. Knead for 2–3 minutes.
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Shape dough into 24 balls, cover, and let rest for 30 minutes.
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Preheat a comal (or a well-seasoned cast iron or nonstick pan) on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.
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Reduce heat to medium. Cook tortilla on comal until it browns and easily releases from the comal (about 20 seconds).
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Flip and cook the other side of the tortilla for about 20 seconds.
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Flip again, and let cook through the center for an additional 10 to 15 seconds. Watch for the tortilla puff!
Serves 4-6.
