Coconut Flour Tortillas

Homemade tortillas made with coconut oil should be on your list to try!

So simple. So delicious.

I first wrote about these tortillas back in 2015. They are so delicious (and easy) that I thought I should do another post about them for anyone who’s new here!

Pair them with my red enchilada sauce, and OH, MOMMA! you’ll die!

DON’T DIE!

Easy To Make Tortillas

Time to get your skillz on!

The recipe is very simple, especially for a first timer. Although, I will say that I think the secret to a great tortilla is a smokin’ hot cast iron pan.

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Best Cast Iron Pan

For this recipe, I used a small-sided cast iron pan: Lodge Cast Iron Round Griddle

(source: AMAZON)

This type of pan makes it easy to flip the tortillas. Or to make grilled cheese…but that’s another post.

Here what ours looked like when done:

Tortilla Facts:

Tortillas do not have to be perfectly round to taste amazing.

Tortillas can be just as tasty made with a lard substitute.

Convinced?

Ready to try your hand at making tortillas?

Let’s go!

Coconut Flour Tortillas

These are truly top tortillas!

Ingredients:

• 3 cups of flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/2 cup coconut oil
• 3/4 cup very hot, yet not boiling, water

Instructions:

1. Whisk together dry ingredients.
2. Cut in coconut oil. (1)
3. Mix in water.
4. Knead one minute or until dough is no longer sticky.
5. Divide dough into 12 balls.
6. On a non-greased, pre-seasoned cast iron skillet, preheated to a medium heat (adjust heat as needed so not to burn tortillas), cook one minute on the first side and 30 seconds on the second side.
7. Place cooked tortilla in a tortilla server or on a plate under a kitchen towel to keep warm.
8. Store in ziplock bag, but do not place in fridge as they will turn rock hard. (2)

Notes:

1) My coconut oil was a liquid when adding since it was the summer months. I had no issue blending everything together.

2) These were delicious as cooked. We stored in a Ziploc baggie on the counter and also had them the next day. We simply heated them through on top of a gas burner and they were as good as the day before.

3) You can taste a bit of the coconut oil, but for the most part they tasted pretty true to a flour tortilla.

Recipe via tenatthetable.com

Coconut Oil Amazon

If you can’t find a decent coconut oil in your local store, this link will lead you to coconut oil available on Amazon (no cost to you to check this link):

Non-GMO, Organic, Coconut Oil

If you have a Costco near you, that is where I buy mine, and have done so for years.

They sell it under the Kirkland brand and it’s one of the very best values in coconut oil you’ll find.

Here is Costco’s link: Costco.com

FYI: online pricing is a bit higher than in store pricing.

Best Tortillas

I love these tortillas for a few reasons:

1. Flour tortilla recipe – no lard!
2. Coconut oil adds a depth of flavor.
3. Easy enough to make that store bought tortillas will be no longer considered!
4. Healthy alternative to added preservative and unnecessary weirdo ingredients.

Can You Freeze Coconut Flour Tortillas?

Yes.

My only caveat would be to place a bit of parchment paper between layers if you are planning to only pull a ferw tortillas out at a time.

The parchment paper will prevent them from sticking together.

What Can You Make With Tortillas?

These should get you started!

• Quesadillas (oh yum – my fav!)
• Soft tacos (G’s fav!)
• Simply buttered and warm
• Enchiladas (here’s my chicken enchiladas recipe)
• King Ranch

Continue to Content

Coconut Flour Tortillas

Yield: 12

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yum Yum and Yum!

Print

Ingredients

• 3 cups of flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/2 cup coconut oil
• 3/4 cup very hot, yet not boiling, water

Instructions

1. Whisk together dry ingredients.
2. Cut in coconut oil. (1)
3. Mix in water.
4. Knead one minute or until dough is no longer sticky.
5. Divide dough into 12 balls.
6. On a non-greased, pre-seasoned cast iron skillet, preheated to a medium heat (adjust heat as needed so not to burn tortillas), cook one minute on the first side and 30 seconds on the second side.
7. Place cooked tortilla in a tortilla server or on a plate under a kitchen towel to keep warm.
8. Store in ziplock bag, but do not place in fridge as they will turn rock hard. (2)

Notes

1) My coconut oil was a liquid when adding since it was the summer months. I had no issue blending everything together.

2) These were delicious as cooked. We stored in a Ziploc baggie on the counter and also had them the next day. We simply heated them through on top of a gas burner and they were as good as the day before.

3) You can taste a bit of the coconut oil, but for the most part they tasted pretty true to a flour tortilla.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  304 Stainless Steel Kitchen Cooking Tongs, 9" and 12" Set of 2 Sturdy Grilling Barbeque Brushed Locking Food Tongs with Ergonomic Grip, Black
• 
  IMUSA Traditional Microwave Safe 8.5" Terracota Tortilla Warmer, Light Brown Brick Color
• 
  Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
• 
  Kirkland Organic Virgin Coconut Oil - 2.38Kg Tub

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 4.4gSaturated Fat: 3.7gCholesterol: 0mgSodium: 287mgCarbohydrates: 19gFiber: .7gSugar: .1gProtein: 2.6g

Nutrition information is not always accurate.

Original Post: 2015 ~ Updated Post: February 8, 2024

If you haven’t made Coconut Flour Tortillas, I hope you do.

Let me know in the comments!

Happy Tortilla Makin’, mah babies!

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