BELIZEAN TORTILLAS WITH COCONUT FLOUR
From Gracekennedybelize.com
Provided by C G
Categories Other Breads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Note: I replaced about 1 cup of the unbleached flour with cornmeal for the second test. Either version is good. Place all ingredients in a food processor, stand up mixer (with DOUGH HOOK attachment) or mixing bowl. Add enough water to moisten.
- 2. KNEAD until dough ball forms and is not sticky, adding more flour if necessary.
- 3. Cut dough into 12 pieces and form into balls. Set aside on a floured surface and let rest for 15 minutes.
- 4. On a floured rolling pin or a parchment-lined or wax paper-lined tortilla press, roll each dough piece to about 1/2" thickness.
- 5. Cook the tortillas on a cast iron griddle or comal on medium-low heat 3-4 minutes on each side.
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