Name: Coconut Oil Tortillas
Yield: 6
Ingredients: 335g bakers flour; 170g water; 40g coconut oil; 1 teaspoon of salt

A great coconut flavoured wrap to use with curries or spiced shredded chicken for a quick lunch or dinner.

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Place everything into the tmx bowl.
Blitz on speed 6 just to slightly combine.
Lock lid and press interval speed for 2 minutes or until a smooth, ball like dough is formed. Add a little extra flour if needed.
Let it sit for 15 minutes.
Remove from bowl. Divide your dough into 6-8 pieces. The amount varies depending on size you want. Roll more or less as desired. I have found 6-8 work well for us.
Using a little flour to dust, roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
I rolled all my 6-8 balls before commencing the cooking process.
Place a large frying pan on a medium heat. Once warm place a tortilla on it.
Once they start bubbling it’s often a good time to flip.
You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.
I find the first one of the batch will be hard but I just place it on a plate and pop the others on top as they are cooked. Keeping them in one pile with a tea towel over keeps them soft and flexible.by doing this I find they stay soft all day.
These can be frozen. Just thaw and warm before eating.