Corn Tortillas
  • 2cups sprouted yellow corn flour
  • 1teaspoon aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 1 1/8cups water
  • 3-4tablespoons lard
  1. Mix all ingredients well until a dough ball forms (about 3 minutes).
  2. If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
  3. Let dough sit, covered, for about 2 hours.
  4. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  5. Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
  6. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
  7. You can also use a tortilla press in place of the rolling pin.
  8. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  9. Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
  10. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
  11. Once the second side is a little browned, remove it from the skillet and place on a plate.
  12. Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
  13. I refrigerate mine if not using them all.