Sides & Salads
sprouted yellow corn flour
aluminum-free baking powder
Mix all ingredients well until a dough ball forms (about 3 minutes).
If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
Let dough sit, covered, for about 2 hours.
Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
You can also use a tortilla press in place of the rolling pin.
Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
Once the second side is a little browned, remove it from the skillet and place on a plate.
Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
I refrigerate mine if not using them all.