Making Soft Homemade Tortillas


  • 2 cups flour
  • 1 t. sea salt
  • 4 T. expeller-pressed coconut oil or lard
  • 3/4 cup warm milk (or whey or even an water)


  • Mix flour and salt in large bowl
  • Use fork or hands to mash coconut oil balls (or lard) into the flour keeping lumps small
  • Slowly add milk until mixture begins to form a ball
  • Knead 2 minutes
  • Cover dough and allow to rest 20 minutes
  • Divide into 8 balls, rolling each one as thin as possible in a circular Chipotle shape. (they will puff up when you cook them)
  • Cook tortillas in pre-heated, medium-hot skillet about 30 seconds per side-golden brown spots indicate when it’s ready to flip