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Listed in: Breads
4 C. Gold Metal All purpose Flour
¾ C. Granulated Sugar
½ Tsp. Salt
1 Tsp. Baking Powder
1 1/2 Cup Fresh Coconut Milk
1/3 Cup Canola Oil.
Obtain a big bowl , pour flour, sugar, salt, and baking powder and mix together until blend.
Then add coconut milk and canola oil and mix together until flour mixture turns to dough with no crumbs of flour left.
Then form dough in to size of a tennis ball. Should make at least 11 to 12 balls .
Then use a rolling pin to roll out the dough to a round shape 8” to 10” in diameter. Make sure you flour your board before rolling the dough. After rolling it out make sure you prick the dough all over.
May use empanada presser using wax paper on both side but it will be smaller in size because of the size of the tortilla presser.
Obtain a big frying pan, wipe it with canola oil or margarine. Sett on high then when hot lower heat to number 6 for about 1 minute in each side should be golden brown with spots all over. Don’t leave it more than the time can burn your tortillas. Remove it once its cook. Put on a plate with paper towel. Left over flour tortillas put in paper towel and wrap with foil to keep it soft. Good for 3 days outside.
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Recipe Cloud Tags:- presser
- granulated
- coconut
- fresh
- canola
- mixture
- flour
- crumbs
- together
- should
- empanada
- purpose
- tortillas
- minute
- tortilla
- sugar
- frying
- golden
- tennis
- before
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