2cupssprouted ancient grain mix(See recipe notes below for alternative flours)
1teaspoonaluminum-free baking powder
1/4cupnaturally rendered lard, cold
3/4-1cuphot water(115-130 degrees)
Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
Mix until you get a coarse cornmeal texture. Replace paddle with dough hook.
Add ¾ cup of hot water to mixture. Mix for 4-6 minutes. If dough is dry add water 1 tablespoon at a time. You want the dough to be thick but easily pliable.
Remove dough from bowl and onto a floured surface (preferably sprouted corn meal). Divide the dough into 1-ounce portions.
Roll into balls, cover with a clean towel and let rest for 20 minutes.
Press the dough balls using a tortilla press or roll them very thin using a well-floured rolling pin. I place a piece of plastic wrap between the top and bottom of my press to keep dough from sticking and tearing. When using my rolling pin I place a piece of plastic wrap over the dough ball before rolling out.
Heat a cast iron skillet to medium high. Place a tortilla in the dry pan and let cook until speckled golden brown; then flip and cook the other side (about 1 minute each side).
For a great flavor variation substitute 1/2 cup of Ancient Grain Baking Mix with Sprouted Black Bean Flour. Or you can use our Sprouted Gluten-Free Baking Mix.