Soaked Tortillas

Perfectly soft tortillas for fast lunch ideas, made from real food ingredients.

Servings 18 tortillas

Add your flour, melted coconut oil, and water to a large glass bowl.
Stir it all together until a stiff dough forms and all the flour is mixed in. This takes a bit of time since the dough is really stiff. You want it that way. Cover it and let it sit in a warm place overnight.
The next day, sprinkle the salt and baking powder over the dough.
Use your hands to knead it in — it’s way too stiff for a spoon to work for this part. This should take a couple of minutes.
Separate it into small balls, about 18 – 20 of them.
Lightly flour a surface (I just use white unbleached for this part) and roll the dough out. Get a 10″ frying pan and turn it on medium-high heat.
It needs to be super thin. Like, you pick it up and you can practically see through it. So thin that you can’t measure how thick it really is.
Once the tortilla is sufficiently thin (and this will take some muscle), transfer it to a hot frying pan. Allow it to cook for a couple minutes per side, until bubbles appear.
Flip it and cook the other side. You want the pan to be pretty hot and it’s better if they cook faster rather than slower — they’re less likely to get crispy or tough.