Belizean Tortillas With Coconut Flour Recipes
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.
BELIZEAN FLOUR TORTILLAS
Steps:
- Mix dry ingredients together with shortening then add water in moderate amounts until dough is soft but not sticky. Knead until smooth. Leave to sit for approximately 20 min to half hour.
- Make nine balls and roll each flat.
- Bake in well heated skillet on high heat. Flip when golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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