Shot @antojitosktrachosymas

Begin by greeting the audience and introducing the recipe for coconut flour tortillas.

Show the ingredients: 4 cups of all-purpose flour, 1 can of heated coconut milk, 1 tablespoon of baking powder, 1 tablespoon of salt, 1 tablespoon of sugar, and 2 tablespoons of oil.

Add the baking powder, sugar, and salt to the flour in a mixing bowl.

Add the 2 tablespoons of oil to the mixture.

Gradually add the heated coconut milk to the flour mixture, mixing until the dry ingredients are incorporated.

Knead the dough for about 5 to 7 minutes until it becomes smooth, using a little oil on your hands to prevent sticking.

Divide the dough into small balls according to your preferred tortilla size.

Shape the dough balls by either flattening them in your hands or using a flat surface, ensuring they are well sealed.

Place the shaped tortillas in a container with oil on top and bottom to rest.

Cover the tortillas with plastic wrap or a cloth and let them rest for 15 minutes.

After resting, begin cooking the tortillas on a medium heat comal (griddle), flipping them until they are cooked and slightly puffed up.

Demonstrate how to stretch the dough using aluminum foil for those who have difficulty stretching by hand.

Equipment Needed

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