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Combine flours and salt in a large bowl. Mix in the coconut oil until well blended. Gradually stir in the water to make soft dough.

Divide the dough into 30 equal golf-ball sized balls. Roll out each ball into a thin circle on a floured surface. Cook each tortilla on a hot cast-iron griddle for 30 seconds per side. You should have pale brown spots when done. Use immediately or store in a plastic bag in the refrigerator. May freeze for long-term storage.

Recipe submitted by Deborah, Van, TX

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
The thinner they're rolled, the better!
# Posted By Sandy | 3/19/10 9:49 PM
Would this work with the coconut flour?
# Posted By Wendy | 5/12/10 2:03 PM
Nope. There's nothing in this recipe to make up for the gluten.
# Posted By Sarah | 5/12/10 9:17 PM
Excellent recipe. I divided it in half and got 10 nice size tortillas. Thanks for posting!
# Posted By Donna | 9/3/14 9:01 PM

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