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Coconut Flour Tortillas

Coconut Flour Tortillas

I love the texture of these tortillas. They are easy to roll, even very thinly, without tearing. They remain flexible for a few days and heat up nicely.

Makes 8 large tortillas.


  • 1 c coconut flour
  • 2 c all purpose flour
  • 1 tsp salt
  • 1/3 c vegetable oil
  • 1 c hot water


  1. In a large bowl, whisk together the coconut flour, all purpose flour and salt.
  2. Add oil and hot water. Blend with spoon until it comes together. (Add a teaspoon or two more water if needed.)
  3. Turn the dough out on a work surface and knead 1 minute.
  4. Cut dough into 8 even dough pieces. Roll each into a ball and cover with a towel.
  5. Heat a comal or large griddle to medium high.
  6. On a lightly floured surface, place one dough ball. Flour the top lightly. Using a rolling pin, roll it out as thinly as possible.
  7. Place it on the un-greased, hot griddle for about 20 seconds or until small brown spots form on the underside.
  8. Flip it over and cook another 20 seconds.
  9. Turn it one more time for just a few more seconds, or until it puffs up a bit. Transfer it to a cloth lined tray. Cover with another clean cloth.
  10. Repeat with remaining dough balls. Use right away, or cool and place in a covered dish. To use a cooled tortilla, reheat on the griddle for a few seconds, or until hot, on each side.

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