2cupssprouted white wheat flour (try sprouted sorghum flour for a gluten-free version)
1teaspoonaluminum-free baking powder
1/4cupnaturally rendered lard
3/4 - 1 cuphot filtered water (115-130 degrees)
Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
Mix until it resembles a coarse cornmeal mixture.
With a dough hook add water to mixture. Mix for 4-6 minutes.
Remove dough from bowl onto a floured surface.
Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
Heat a cast iron pan to medium high (dry).
Press each ball of dough using a tortilla press or rolling pin (silpat works great for a non-stick surface to roll tortillas) making them very thin, about 6-7" in diameter.
Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
Replace 2 cups of sprouted white wheat or sorghum flour with:
• 1 1/2 cups sprouted white wheat or sorghum flour
• 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour
• Pinch of cayenne pepper